44 


RELIABLE 
COOKIN 


CLEVELAND,  :  :  CHICAGO, 

SAN    FRANCISCO. 


THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 

LOS  ANGELES 


GIFT 


INFORMATION. 


This  little  book  contains  valuable  information,  and  suggestions  with 
reference  to  the  use  of  gas  for  fuel,  and  the  gas  stove;  why  and  how  to  use 
the  gas  range,  and  its  care. 

We  also  give  some  choice  recipes,  all  of  which  have  been  successfully 
used  and  proven  valuable.  They  have  been  gleaned  from  latest  and  best 
authorities,  the  work  of  compilation  having  been  done  by  MRS.  ALICE  GARY 
WATERMAN,  a  well  known  authority  on  culinary  topics.  We  are  also 
indebted  to  many  other  teachers  and  demonstrators  of  this  household 
art  for  much  of  the  valuable  information  contained  in  this  work. 

It  is  not  possible  to  go  into  general  principles  or  cover  the  entire 
realm  of  cookery  in  the  limited  space  at  command,  nor  has  the  attempt 
been  made  to  compile  a  collection  of  recipes  for  fancy  cooking.  The 
crying  need  of  the  hour  seems  to  be  for  plain,  wholesome,  palatable  foods, 
and  more  time  and  thought  are  being  given  to  the  preparation  of  foods 
that  nourish  and  meet  the  demands  of  the  body  than  to  the  elaborate  con- 
coctions requiring  extravagant  outlay  of  money,  material,  time,  infinite 
patience  and  the  skill  of  a  trained  chef. 

THE,  SCHNEIDER  6  TRE.NKAMP  CO. 

Cleveland,  Chicago,  San   Francisco. 


IF         YOU  MAKE  IT  SO 


"//  depends  upon  how  you  use  it"  said  a  very  practical  house- 
keeper. The  result  of  many  interviews  with  good  housekeepers 
may  be  summed  up  in  several  rules  on  economy  that  might  be 
adopted  to  advantage. 

Having  discovered  that  a  knowledge  of  heat  and  its  applica- 
tion makes  a  decided  difference  in  results  obtained,  and  the 
expense  attending  them: 

1 .  Top  burners  should  not  be  lighted  until  ready  to  use  them. 
Oven  burners  lighted  but  a  few  moments  before  using,  according 
to  temperature  desired.     Make  all  preparations  first  and  then 
use  only  heat  enough  to  accomplish  the  work  to  be  done.     In 
cooking  as  soon  as  the  water  boils,  turn  down  the  fire — you  can't 
make  the  water  any  hotter. 

2.  Matches  are  cheaper  than  gas.     Extinguish  and  relight 
the  burners  between  operations.     Turn  off  burners  the  instant 
work  is  done. 

3.  Learn  the  value  of  the  simmering  burner. 

4.  Use  the  steam  cookers  occasionally,  by  which  an  entire 
meal  can  be  cooked  over  one  burner. 

5.  Plan  your  meals  so  that  when  the  oven  is  in  use  you  can 
do  the  most  of  the  cooking  in  the  oven.     Vegetables  and   fruits 
usually  cooked  over  top  burners  may  be  transferred  to  oven,  sav- 
ing the  gas  and  losing  no  flavor  in  this  method. 

6.  Follow  these  simple  rules  and  with  a  little  thinking  and 
planning   you   will   be   able   to   make  the  gas  bills  exceedingly 
reasonable  and  have  a  lot  more  comfort,  besides,  than  could  pos- 
sibly be  gained  with  the  use  of  any  other  fuel. 


What    GAS    RANGE    Shall   I   Select? 

This  is  a  question  oftimes  puzzling  to  those  not  familiar  with  what 
really  constitutes  a  perfect  Gas  Range. 

When  we  began  making  Gas  Ranges  they  were  regarded  as  mere  lux- 
uries for  a  few,  were  looked  upon  with  much  suspicion,  and  the  gen- 
eral opinion  was  that  they  were  only  calculated  for  light  culinary  work. 
But  what  a  change  has  been  wrought  within  a  few  years !  The  last 
decade  especially,  has  been  one  of  history-making  in  the  Gas  Range  world. 
During  this  period  it  has  been  our  policy  to  immediately  incorporate  any 
improvements  suggested  by  existing  conditions  and  constant  experimen- 
ing,  thus  keeping  our  gas  cooking  appliances  fully  up  with  the  times,  and 
thereby  obtaining  a  leading  position  in  the  Gas  Stove  field,  which  place  we 
hold  to-day. 

That  our  efforts  to  place  on  the  market  the  finest  line  of  Gas  Ranges 
ever  constructed  have  not  been  in  vain,  is  evidenced  by  the  constantly 
growing  demand  for  the  RELIABLE. 

In  these  ranges  we  have  embodied  every  improvement  that  money, 
brains  and  skill  of  over  twenty-five  years'  practical  experience  can  devise. 
A  comparison  as  to  quality,  and  details  of  construction  with  other  lines 
of  goods  is  courted,  for  we  feel  confident  that  a  critical  examination  will 
demonstrate  that  our  claims  regarding  the  superiority  of  the  RELIABLE 
are  fully  justified. 

On  the  following  pages  we  illustrate  a  few  of  our  leading  styles  of  Gas 
Ranges,  and  give  full  dimensions  of  same.  You  cannot  make  a  mistake  in 
selecting  any  one.  of  them,  for  they  are  everyone  RELIABLE. 


The  past  reputation  of  the  RELIABLE  is 
their  best  guarantee  for  the  future.      Made   by 


v  The  Schneider  &  Trenkamp  Go,, 

Cleveland,       Chicago,     San  Francisco. 


A    SHORT    TALK    on     COOKERY 


AND         THE         GAS          R    A    X    G   E 


Having  purchased  a  gas  range,  make  it  a  business  of  knowing  what 
every  turn  will  accomplish.  Know  your  range  well  and  it  will  serve 
you  well.  Learn  the  value  of  that  very  small  thing. — A  MATCH.  Matches 
are  very  cheap ;  use  them  freely  and  often.  Study  the  value  of  your 
oven,  observe  and  note  what  it  will  do  when  the  gas  is  turned 
full  on  or  half  full,  quarter  and  just  barely  on  at  all.  Full  on  is  rarely 
needed  for  any  long  continued  period. 

Perfect  results  are  obtained  by  using  just  as  much,  no  more  nor 
less  gas  than  required. 

Bread,  pastry,  biscuits  and  muffins  require  greatest  heat. 

We  have  indicated  degrees  of  temperature  in  the  recipes  given,  also 
mentioned  approximate  time,  but  these  may  vary  as  gas  pressure  varies 
in  different  localities  and  the  housekeeper  soon  learns  to  manage  her 
temperatures. 

When  the  food  principles  become  more  generally  known,  and  the 
nature  of  heat  is  better  understood,  we  will  have  food  that  is  as  palat- 
able as  now,  and  far  more  wholesome  and  nutritious.  So  much  is  being 
written  upon  the  subject  of  food  products  and  cookery  that  women  are 
becoming  quite  familiar  with  the  terms  of  cookery  in  most  common 
usage. 

We  cling  traditionally  to  "fry"  when  we  really  mean  "saute."  In  mak- 
ing a  distinction  of  terms  when  we  say  "fry."  we  mean  that  food  has 
been  cooked  in  "deep  fat,"  as  croquettes,  crullers,  and  fritters.  Steaks, 
chops,  potatoes  and  other  foods  cooked  in  frying  pan  with  but  little 
fat  and  commonly  spoken  of  as  "fried."  are  really  "sauted"  and  are  more 
saturated  with  fat,  and,  rendered  by  the  process  more  indigestible  than 
the  same  foods,  had  they  been  immersed  and  cooked  in  deep  hot  fat. 
Every  housekeeper  ought  to  possess  a  "Scotch  kettle,"  in  which  to  fry 
foods.  A  deep  frying  pan  makes  a  good  substitute,  and  with  your  sim- 
mering burner  deep  fat  frying  is  an  economical  form  of  cookery. 


SOME    UTENSILS  THAT  ARE 
000  USEFUL.  0  0  a 


We  should  have  some  knowledge  of  the  cuts  of  meats,  so  that  we 
might  determine  whether  broiling,  boiling,  fricasseeing,  stewing,  braising, 
baking  or  roasting  would  render  nutritive  value  for  our  investment.  It 
has  been  proven  by  actual  tests  that  meats  roasted  by  gas  lose  less  in 
weight  than  by  any  other  fuel.  Broiling  is  the  ideal  way  of  cooking 
a  steak.  All  steaks,  however,  are  not  adapted  to  broiling.  The  choicest 
cuts  only  are  good  for  steaks  and  for  roasts.  Other  methods  of  cookery 
must  be  employed  to  the  inexpensive  cuts  which  are  palatable  and  nu- 
tritious when  properly  cooked.  Boiling  and  steaming  at  simmering  tem- 
peratures, afford  excellent  substitutes  for  the  expensive  roasts ;  also  the 
cannelous  and  hamburg  steaks,  made  from  the  chopped  meats.  Beef 
a  la  mode,  braised  beef,  pot-roasts  with  low  temperatures  long  continued 
either  in  oven  or  over  a  simmering  burner  supply  a  family  with  meats 
choicely  cooked,  palatable  in  taste,  nourishing  and  inexpensive. 


When  we  think  further  of  general  principles  in  cookery  we  find  a 
reason  for  doing  things  and  the  terms  mean  something  to  us. 

Beating,  mixing,  stirring  and  folding  in ;  the  right  method  in  the 
right  place  means  success  where  "hit-or-miss"  or  "anyway  so  we  get 
through"  means  failure.  Accuracy  has  its  place  in  cookery  and  the 
law  of  proportions  is  based  on  the  chemical  affinities  between  food  ma- 
terials. We  are  taught  to  measure  in  cooking  schools,  and  a  standard 
measurement  has  been  quite  generally  adopted.  Measurements  are  made 
level.  The  Boston  measuring  cup  is  now  kept  in  all  first- 
class  "housefurnishing"  stores,  made  of  tin  and  glass  and  holds 
exactly  one  half  pint.  It  is  divided  into  halves,  quarters  and  thirds. 
The  ordinary  tea  or  coffee  cup  is  not  reliable.  It  has  been  used  "for 
ages,"  we  say,  but  results  from  varying  measurements  cannot  be  uni- 
form at  all  times. 

Tea  and  tablespoons  are  measured  level.  In  recipes  where  "round- 
ing" or  ''heaping"  is  mentioned  there  is  risk  of  variation,  although  the 
rounding  is  easily  measured  with  as  much  above  the  rim  of  the  spoon 
as  in  the  bowl.  "A  pinch  of  salt,"  "dash  of  pepper"  and  "grating  of  nut- 
meg." really  are  more  a  question  of  taste  than  exactness  in  measurement. 
The  term  a  "few  grains"  is  more  accurate  and  is  but  the  smallest  meas- 
urement. 'Butter  size  of  egg  or  walnut"  is  regarded  as  obsolete  and  a 
"little  of  this"  and  "little  of  that"  can  only  be  safely  used  by  the  genius 
or  a  woman  of  vast  experience. 

The  "born  cook"  is  a  lucky  creature,  but  she  has  been  "born  again  ' 
through  a  love  of  her  work  and  long  experience  in  it.  Cooking  is  an 
art  to  be  acquired  and  is  receiving  a  great  deal  of  intelligent  thought 
at  present. 

Our  leading  periodicals  have  departments  of  information  along  this 
line.  Magazines  exclusively  devoted  to  household  topics  and  books  with- 
out number,  scientific  and  practical,  await  the  woman  willing  and  anx- 
ious to  learn,  and  last,  but  not  least,  the  cooking  teacher  and  the  gas 
companies  are  abroad  in  the  land  with  lectures  and  methods  to  instruct 
the  housekeeper  in  the  ways  she  should  go,  if  she  would  be  healthy, 
wealthy,  wise,  well-fed  and  happy. 

There  is  no  greater  opportunity  for  waste  and  extravagance  in  any 
department  of  housekeeping  than  in  a  poorly  managed  kitchen.  Good; 
wholesome  food,  well  cooked  and  properly  served  will  do  more  to  keep 
harmony,  health  and  happiness  in  the  home  and  the  doctor  out  of  it, 
than  any  other  single  item  that  can  be  mentioned. 


Gas  Stoves 
and  Ranges 


Are  conceded  hy  the  stove  trade  in  general  as  being  the  highest  type  of 
perfection  in  stove  construction. 

The  Reliable  is  made  of  the  very  best  material  throughout.  It 
costs  more  to  make  a  Reliable  than  any  other  make  of  Range  on 
account  of  its  superior  quality. 

They  Cost  You  no  More;      a       a       a 
*       *       a      Why  TaKe  Any  Chances? 

All  Reliable  Gas  Ranges  are  furnished  with  removable  burners 
throughout.  Our  full  flued  ventilated  ovens  are  quick  and  even  bakers. 

All  bodies  are  lined  with  the  best  quality  of  sheet  asbestos.  We  are 
the  originators  of  the  New  Stamped  Steel  Gas  Range,  the  best  Range 
ever  made  for  the  extreme  low  price  asked  for  same. 


To  the  RELIABLE  is  due 
the  credit  of  the  perfection 
and  popularity  of  the  Gas 
Range  to=day.  .  . 


CARE      OF      GAS      RANGE 


The  dainty  housekeeper  who  has  a  place  for  everything  and  every- 
thing in  its  place,  takes  as  much  pride  in  providing  "ways  and  means"- 
cloths  and  brushes — for  cleaning  her  range  as  for  her  glass  and  silver.  They 
are  not,  most  assuredly  of  same  quality  nor  necessarily  new  ones,  but  are 
cloths  assigned  for  that  purpose  exclusively.  The  range  should  be  kept 
scrupulously  clean  and  free  from  grease.  Occasionally,  it  may  be  neces- 
sary to  use  an  oiled  cloth  to  remove  dirt  from  the  oven  or  burners. 
An  accident  may  occur  on  top  burners  or  in  oven  by  food  cooking  over 
"boundary  lines.''  The  overflow  should  be  instantly  removed  and  not  be 
allowed  to  dry  and  burn  on.  The  broiler  and  pan  should  not  be  left 
in  oven  and  burners  lighted  after  broiling  has  been  done.  The  tray 
under  top  burners  should  be  kept  free  from  burnt  matches  and  accumu- 
lations of  any  kind,  taken  out,  washed  and  kept  clean.  A  little  brush,  soap, 
water  and  sapolio  will  keep  upper  surface  clean  if  applied  diligently  when- 
ever required  and  repay  for  labor  invested.  If  kept  neat  and  clean, 
no  housekeeper,  even  when  dressed  in  a  good  gown,  need  fear  the 
gas  range  lest  she  soil  her  clothing.  The  absence  of  dust,  ashes,  soot  and 
smoke  make  it  possible  to  dress  daintily  and  feel  and  look  "like  a  lady" 
when  at  work,  and  happy  shall  be  the  woman  who  possesses  a  gas  range 
and  cares  for  it  properly. 

THAT  LITTLE   SIMMERING 
00  B  U  R  N  E  R  .  0  f) 


Many  housekeepers  seem  to  overlook  the  little  simmering  burner  be- 
cause it  seems  so  insignificantly  small. 

It  is  the  "safety  valve"  in  so  many  forms  of  cookery  and  under  many 
trying  circumstances.  When  a  housekeeper  must  remain  away  from  prep- 
arations in  progress,  the  burner  can  be  lighted  and  left  alone  with  as- 
surance and  safety. 

The  real  value  of  the  simmering  burner  is  in  those  preparations  of 
food,  and  they  are  legion,  when  slow,  long  continued  heat  is  required. 

Many  preparations  are  begun  over  the  larger  burners  and  then  trans- 
ferred to  the  simmering  to  continue  until  process  has  been  completed. 

In  the  making  of  coffee,  tea,  cocoa,  and  keeping  these  and  other 
foods  warm,  some  over  hot  water,  the  simmering  of  meats,  cooking  of 
hard  and  soft  boiled  eggs,  making  consomme  and  bouillon  soups,  stocks 
for  sauces  and  gravies,  stewing  dried  fruits,  cooking  cereals,  steaming 
puddings  and  a  list  of  the  foods  that  are  rendered  more  palatable  and 
wholesome  by  the  slow  processes  of  cookery,  nothing  can  compare  with 
the  simmering  burner  for  safety  from  too  hot  a  fir  successful  results 
and  economy. 

8 


000          BREAD          000 


Bread  making  is  an  accomplishment  of  which  every  woman  should 
be  proud.  It  is  delightful  and  fascinating  in  its  process  and  need  never 
be  a  hard  task,  unless  the  woman  makes  hard  work  of  it.  Especially  where 
the  gas  range  is  used,  in  which  the  heat  is  under  absolute  control,  can  the 
very  best  and  most  satisfactory  results  be  attained. 

If  the  housekeeper  has  been  in  the  habit  of  setting  a  sponge  at  night 
and  insists  upon  that  procedure,  owing  to  a  longer  period  of  fermentation, 
a  less  quantity  of  yeast  should  be  used  than  if  set  in  the  morning.  Dry 
or  compressed  yeast  may  be  used,  but  the  compressed  is  preferable  to  dry 
when  making  bread  during  the  day,  as  fermentation  proceeds  more  rapidly. 
Certain  proportions  and  conditions  are  necessary  to  obtain  successful 
results.  The  better  plan  is  to  measure  liquids  as  the  base  of  proportions, 
as  flours  vary  in  quality. 

i  pint  milk,  i  tablespoon  sugar, 

1  pint  boiling  water,  I  tablespoon  butter, 

2  teaspoons  salt,  i  yeast  cake  in  l/$  cup  water. 

Put  salt,  sugar  and  shortening  in  mixing  bowl,  add  milk  and  pour 
into  it  the  boiling  water.  Dissolve  yeast  in  %  cup  cold  water.  When 
liquid  in  bowl  is  lukewarm,  add  the  dissolved  yeast  and  flour  enough 
to  make  a  batter ;  beat  well  until  full  of  bubbles,  cover  closely  and  keep 
warm  for  one  hour,  then  add  flour  and  knead  into  a  smooth,  velvety 
dough  that  will  not  stick  to  the  hands.  Place  in  warm  place,  allow  to 
stand  until  it  doubles  in  bulk  and  knead  down,  mold  and  put  into  pans. 
Allow  to  double  in  bulk  again  and  bake  in  hot  oven.  Turn  on  both  burn- 
ers to  heat  the  oven ;  let  burn  full  oh  about  8  to  10  minutes.  Turn  off 
back  burner  and  put  in  bread.  The  smaller  loaves  baked  in  the  brick 
shaped  pans  can  be  baked  in  numbers  to  fill  the  oven  to  fullest  capacity, 
changing  from  one  side  to  the  other,  if  necessary  to  insure  even  brown- 
ing. According  to  thickness  of  loaves,  30  to  60  minutes  should  be  al- 
lowed. Rolls  may  be  lighter  than  bread  and  baked  in  hotter  ovens.  Our 
illustration  shows  bread  sticks,  finger  rolls,  vienna  loaves,  brick  loaf 
and  round  loaf,  all  from  the  same  dough.  A  richer  dough  may  be  used 
for  sticks  and  rolls.  To  shorten  the  time  of  making  bread,  use  one  cake 
of  yeast  to  each  pint  of  liquid. 


Using  proportions  as  given  and  maintaining  an  even  temperature  ot 
from  65  to  70  degrees,  bread  may  be  made  from  start  to  finish  in  five  hours. 
If  one  cake  of  yeast  to  each  cup  of  liquid  were  used,  no  fear  need  be  enter- 
tained of  a  taste  of  "yeastiness"  in  the  bread  if  it  were  well  baked.  Wi- 
de not  advise  this  proportion,  but  urge  that  all  bread  be  well  baked  and 
provided  with  plenty  of  crust.  As  you  increase  addition  of  salt,  short- 
ening, egg  and  other  materials,  you  retard  fermentation  and  increase 
time,  so  more  yeast  should  be  used,  if  time  be  an  object  where  additions 
are  made. 


ALL  FROM  THE  SAME  DOUGH. 

BREAD    STICKS. 

For  rolls  and  sticks  from  same  dough  use : 


1  pint  scalded  milk. 
!4  cup  butter, 

2  tablespoons  sugar, 
i  teaspoon  salt, 


i  yeast  cake  in  l/4  cup  water, 
i  white  of  egg, 
Flour  to  make  batter. 


Add  salt,  sugar  and  butter  to  scalded  milk ;  when  lukewarm,  add  dis- 
solved yeast,  white  of  egg  well  beaten  and  flour  to  make  batter.  Beat  thor- 
oughly. This  may  be  kneaded  up  stiff  from  the  beginning  but  will  not 
ferment  so  rapidly  as  if  allowed  one  hour  to  rise  as  a  sponge.  After 
made  stiff,  let  it  double  its  bulk  in  rising,  mold  into  fancy  sticks  and  rolls 
and  rise  again.  To  shape  the  sticks,  take  a  round  of  dough  and  roll  un- 


10 


der  the  hands,  with  a  rolling,  stretching  motion.  Keep  sticks  as  uni- 
form as  possible  in  size.  May  be  made  about  the  size  of  a  lead  pencil, 
put  in  regular  stick  pans  or  in  a  dripping  pan,  far  enough  apart  not  to 
touch  each  other  when  risen. 

Let  get  light,  start  baking  in  hot  oven  and  reduce  heat,  that  sticks 
may  be  crisp  as  freshly  baked  crackers. 

ZWIEBACK. 

This  popular  form  of  bread  may  be  made  from  white  or  entire 
wheat  flour  as  preferred.  Scald  I  cup  of  milk ;  when  lukewarm  add  2 
cakes  of  compressed  yeast,  l/2  teaspoon  salt  and  I  cup  of  flour ;  cover 
and  let  rise  until  very  light;  then  add  l/\.  cup  each  of  butter  and  sugar, 

3  eggs  unbeaten  and  flour  to  mold  to  a  smooth  dough.     Shape  into  long 
finger  rolls ;   place  in   large  dripping  pan   far  enough  apart  not  to  touch 
each  other;    (about  £  inches  apart)    let  rise  and  bake  20  minutes.     When 
cold,  cut  diagonally,  and  brown  delicately  in  very  moderate  oven.     Should 
be  dry  and  crisp  throughout. 

QUICK   LOAF   OF  BREAD. 

(  Made   from  Entire  Wheat   Flour.) 

3  cups  flour,  5/2  teaspoon  salt, 

3  teaspoons  baking  powder,  i£4  cups  milk. 

I  tablespoon  sugar. 

Milk,  more  or  less  may  be  required,  depending  upon  flour  used. 

Sift  together  flour,  baking  powder,  sugar  and  salt ;  add  milk  gradually, 
using  spatula  or  knife  for  mixing.  Make  a  soft  dough  that  leaves  the  sides 
of  the  bowl.  Cut  and  fold  the  dough,  as  success  of  bread  depends  upon 
this  manner  of  mixing,  and  have  a  care  that  too  much  cutting  is  not  done, 
as  that  would  make  a  heavy  loaf.  Put  on  board,  mold  lightly  in  shape  for 
a  greased  brick  loaf  pan.  If  good  baking  powder  (pure  cream  of  tartar  or 
phosphate)  be  used,  the  loaf  should  be  covered  with  oiled  paper  and  allow- 
ed to  stand  15  or  20  minutes  before  being  put  in  moderate  oven  to  bake. 
Maintain  evenly  a  very  moderate  oven  while  loaf  is  rising.  Do  not  remove 
paper  until  fully  risen.  Increase  heat  after  30  minutes  and  bake  45  to  60 
minutes. 

CORNMEAL  SOUFFLE  BREAD. 

Put  a  pint  of  milk  in  the  upper  boiler,  let  come  to  the  scalding  point  and 
add  graudally  2-3 'of  a  cup  of  corn  meal  and  y\  of  a  teaspoon  of  salt.  Cook 
over  hot  water  until  the  mush  is  free  from  a  raw,  mealy  taste.  Remove 
from  the  fire ;  let  partially  cool,  add  I  tablespoon  of  butter,  and  the  yolks  of 

4  eggs,  beating  in  one  at  a  time.      Beat  whites  of  eggs  to  a  stiff  froth  and 
fold  in  carefully ;   turn  the  souffle  into  a  buttered  baking  dish,  place  in  pan 
of  hot  water  and  bake  for  30  minutes  in  a  fairly  quick  oven.      May  be  eaten 
as  a  breakfast  bread  or  served  as  a  pudding  with  nicely  flavored  liquid  pud- 
ding sauce. 


FRUIT   ROLLS  OR    "  RAG-O-MUFFINS." 

3  cups  flour,  l/2   teaspoon   cinnamon 

4  level  teaspoons  baking  powder,          l/2  cup  currants  or 
l/2  teaspoon  salt,  Chopped  raisins, 

2  tablespoons  sugar,  2  tablespoons  butter. 

About  24  CUP  milk, 

Mix  as  for  biscuits.  Roll  out  to  J4  mch  thickness  in  a  long  sheet, 
brush  with  butter,  and  sprinkle  with  fruit,  sugar  and  cinnamon.  Roll 
like  a  jelly  roll;  cut  off  pieces  fy  inch  in  thickness.  Bake  on  buttered 
tin  in  hot  oven  about  15  to  18  minutes. 

DAINTY   MUFFINS. 

%  cup  butter,  About   J/2  cup  milk, 

*4   cup   sugar,  il/2   cups   pastry   flour 

i   egg  3  scant  teaspoons  baking  powder 

Cream  butter  in  cup,  add  sugar  and  cream  together.  Put  in  bowl, 
and  add  well  beaten  egg;  sift  baking  powder  with  flour,  and  add,  alter- 
nating with  milk.  Bake  in  hot  buttered  gem  pans  in  moderately  hot  oven 
for  25  minutes. 

CORN    BREAD. 

1  cup  fine  white  cornmeal,  i   tablespoon  butter, 

\l/2   cups   milk,  2  level  teaspoons  baking  powder, 

2  eggs,  l/4   teaspoon   salt. 

1  teaspoon  sugar, 

Scald  the  milk  and  pour  on  the  cornmeal.  Let  it   cool,  then  add 

salt,    sugar,    baking    powder    and    yolks    of    eggs  and    heat    quickly    and 

thoroughly    together.     Fold    in    the    stiffly   beaten  whites   of   eggs.     Bake 
in  a  flat  pan  in  hot  oven  for  about  30  minutes. 

WAFFLES. 

2  cups  flour,  3  eggs, 

2  level  teaspoons  baking  powder,         2  tablespoons  melted  butter, 
i    1-3  cups  milk,  l/2  teaspoon  salt. 

i   scant  teaspoon  sugar. 

Mix  flour,  baking  powder,  sugar  and  salt.  Mix  yolks,  beaten  well 
with  milk ;  add  to  the  flour  gradually,  beating  in  smoothly.  Lastly 
fold  in  beaten  whites.  Have  iron  very  clean,  hot  and  well  greased. 
Put  enough  batter  in  each  side  to  fill  not  quite  2-3  full.  Cover,  cook 
waffles  a  minute  longer  on  other  side.  Serve  hot  on  hot  plates. 


Gas    Range 


No.  114. 


Manufac- 
tured Gas. 

Natural 
Gas. 

Burners 

on   top. 

Size  of  Top 
including 
Two  Shelves. 

Size   of 
Oven. 

Height  of 
Range. 

No. 

114 

1.15      • 

4 

41  x  24 

18^x18^ 

35  in. 

The  above  Range  has  a  very  capacious  oven  and  broiler,  and  has 
proven  a  great  favorite  where  there  is  a  demand  for  a  strictly  high-class 
range. 

This  series  of  Ranges  are  made  in  all  the  different  styles  with  side 
broiler  and  water  heater. 


The  past  Reputation  of  the 
J*  ,*>  4! 


Is  their  best  Guarantee 
For  the  Future.    .    .    . 


RELIABL[ 


DAINTY  BITS  OF  CRISPNESS 


To  all  lovers  of  toast,  a  gas  range  pays  for  itself  in  that  it  is  ready 
in  an  instant  to  furnish  toast  "as  you  like  it"  best,  soft,  medium  or  dry. 
There  are.  so  many  ways  in  which  stale  bread  may  be  utilized,  attrac- 
tively and  palatably  with  toast.  Not  on  the  breakfast,  table  alone,  nor  yet 
for  luncheon  or  on  the  invalid's  tray  does  toast  find  its  limitations. 
Chops  served  with  toast;  quail  on  toast;  toast  as  a  .garnish  in  so  many 
forms  and  all  very  acceptable  in  whatever  form  presented.  Think  of 
the  poached  eggs  and  minced  meats  on  toast,  and  that  more  modern  and 
fashionable  form  of  toast — the  canapes — / 

Canapes  are  made  by  cutting  bread  in  slices  *4  inch  thick  and 
cutting  out  in  strips,  but  preferably  rounds  with  a  sharp  cutter.  Then 
bread  is  toasted  in  the  oven,  fried  in  deep  fat  or  sauted  in  butter  in 
frying  pan.  Mixures  are  made  of  fish,  meat,  eggs,  or  cheese,  separately 
or  in  combination,  highly  seasoned,  a  bit  placed  in  center  of  the  round 
and  served  hot  or  cold,  used  as  first  course  in  place  of  oysters ;  or  served 
in  other  ways  according  to  arrangement  of  a  dinner. 

CHEESE   CANAPES. 

Toast  circular  pieces  of  bread,  sprinkle  with  a  layer  of  cheese,  season 
with  paprika,  cayenne,  mustard,  salt  or  as  taste  may  dictate.  Place  on 
tin  sheet  and  bake  until  cheese  is  melted.  Serve  at  once 

SARDINE   CANAPES. 

Spread  circles  of  toast  with  sardines  rubbed  to  paste  with  creamed 
butter,  seasoned  with  Worcestershire  Sauce  arid  few  grains  of  cayenne. 
Place  an  olive  in  the  center  of  each  when  ready  to  serve. 

CROUSTADES. 

Another  form  of  toast  is  the  croustade,  made  from  square  loaves 
of  bread  (2  days  old)  or  rolls.  They  are  used  for  cases  in  place  of  tim- 
bale  cases  or  patty  shells,  having  fillings  put  in  them  of  creamed  mix- 
tures from  meats,  fish,  oysters,  lobster,  shrimps,  mushrooms  and  some 
daintily  prepared  vegetables,  cut  in  rounds,  removing  all  crust  and  tak- 
ing put  centers.  Fry  in  deep  fat,  or  may  be  buttered  and  browned  in  the 
'  oven.  Fillings  should  not  be  added  until  ready  to  serve  and  heat  the 
croustade  before  filling. 

14 


CROUTONS. 

To  make  croutons  to  serve  with  soups,  cut  bread  in  slices  ^  of  an 
inch  thick,  remove  crust  and  cut  in  squares.  If  to  be  browned  in  the 
oven,  butter  lightly  before  cutting  in  squares ;  put  on  baking  sheet,  dry 
throughout  and  brown  delicately.  Should  be  crisp  cubes  when  done. 
May  be  fried  in  deep  fat. 

TOASTED   CRUMBS. 

Coarse,  light,  fluffy  crumbs,  buttered  and  toasted  in  dripping  pan 
in  the  oven  are  nice  with  some  timbales,  served  over  the  timbale  and  sauce, 
as  egg  timbales  with  tomato  sauce  and  browned  crumbs.  Also  add  great- 
ly to  delicacy  of  scalloped  potatoes,  where  large  numbers  are  to  be  served. 

TOASTED  CRACKERS. 

Crackers  split  and  toasted  are  among  the  acceptable  "delicacies,"  served 
with  cheese  as  a  finish  to  a  dinner  in  place  of  desserts  of  more  elaborate 
detail. 

EGG  CREAM   TOAST. 

Have  ready  slices  of  toast.  Melt  r  tablespoon  of  butter  in  saucepan, 
add  i  tablespoon  flour ;  let  thicken  smoothly  as  you  add  I  cup  of  milk  and 
54  teaspoon  of  salt  and  few  grains  of  pepper.  Beat  the  whites  of  3  eggs 
until  stiff  and  beat  in  the  yolks  carefully.  Add  this,  folding  in  so  as 
to  keep  light,  to  the  cream 'sauce,  cook  until  the  egg  is  firm  as  for  cus- 
tard. Pour  over  the  toast  and  serve  hot. 

JELLY  TOAST. 

Cut  bread  in  triangles ;  toast  as  liked,  moist  or  dry,  butter  slightly 
and  put  i  tablespoon  of  jelly  or  preserved  fruit  in  center  of  each  piece. 
Whip  some  cream,  flavor  with  vanilla  and  pile  over  the  fruit.  Very  nice 
for  luncheon. 

FRUIT  TOASTS. 

Stewed  fruits  served  over  dry,  buttered  toast,  with  juice  thickened, 
are  acceptable  for  breakfast  or  luncheon. 


Reliable 


Gas 
Range 


No.  434. 


Manu- 
factured 
Gas. 

Natural 
Gas. 

Burners 
on  Top. 

Cooking 
Holes  over 
Side  Broiler. 

Size  of 
Oven. 

Height  of 
Range. 

No. 

434 

435 

4 

2 

18Xxl8^ 

32  in. 

The  Range  illustrated  above  with  Side  Broiler  and  Cake  Griddle 
attachment,  is  one  of  the  finest.  All  Ranges  with  Side  Broiler  are  fur- 
nished with  large  cake  griddle  and  extra  lids,  making  a  Range  of  six- 
hole  cooking  capacity. 


They  have  given    Satisfaction  to  thousands  in 
:         :         the  past,  aud  will  to  you.         :         : 


88 


16 


M     E     A     T     S          000 


BROILED  STEAK. 

For  broiling,  select  only  the  choicest  cuts  from  i  inch  to  il/2  inches 
thick,  remove  bone  and  surplus  fat,  trim  edges  and  skewer  into  shape. 

Have  broiler  very  hot,  grease  with  bit  of  suet  and  place  steak  close  to 
flame  to  sear  the  surface.  Turn,  sear  other  side  quickly  and  reduce  flame 
or  lower  broiler  and  cook  more  slowly.  Allow  8  to  10  minutes  for  steak 
one  inch  thick.  Serve  on  hot  platter,  pour  over  part  of  fat,  season  and 
garnish.  If  a  sauce  should  be  desired  use  mushroom  or  maitre  d'  hotel 
or  a  "Clubhouse"  seasoning.  Never  pierce  meat  with  fork  while  cooking. 

HAMBURG  STEAK. 

A  hamburg  steak  is  much  more  attractive  and  wholesome  broiled  in 
a  wire  broiler  under  gas  flame  than  as  ordinarily  cooked  by  frying  in  pan 
over  a  top  burner. 

Form  into  rounds  or  oval  shape  about  size  of  the  hand,  having  edges 
as  thick  as  the  center,  and,  in  broiling,  turn  from  side  to  side  until  cooked 
as  desired.  Serve  with  brown  or  tomato  sauce. 

ROAST    BEEF. 

Heat  the  broiling  oven.  Put  roast  in  pan  under  the  flame,  searing 
all  sides.  When  seared,  dust  with  salt,  pepper  and  flour  and  put  trim- 
mings of  fat  over  the  roast  and  in  bottom  of  pan.  If  there  is  danger 
of  flour  browning  too  much,  add  a  little  water.  Baste  with  the  fat  in 
the  pan.  Have  oven  hot  at  first  to  sear  but  not  harden  the  surface  of  the 
meat.  Keep  turning  the  roast  as  it  begins  browning  and  baste  frequent- 
ly, and  reduce  heat  after  the  searing,  so  as  to  cook  more  slowly.  (It  is  a 
good  plan  to  so  manage  your  work  that  you  can  use  the  upper  oven  in 
baking  while  roasting  meat  in  the  lower.) 

TO  ACCOMPANY   ROAST   BEEF. 

A  "tasty"  adjunct  to  roasts  with  good  brown  sauce  is 
MASHED  POTATO  PIE. 

Butter  a  shallow  baking  dish  from  which  the  pie  may  be  served  at 
the  table,  coat  lightly  with  fine  bread  crumbs,  fill  with  well  mashed  and 
seasoned  potatoes,  whipped  until  light,  put  on  a  pastry  crust  and  bake  as  a 
pie.  Serve  with  the  roast,  cutting  in  pie-shaped  pieces  and  adding  a 
spoonful  or  two  of  brown  sauce. 

BRAISED   BEEF. 

Three  pounds  of  lower  round  or  rump.  Fry  out  2  thin  slices  of  fat 
salt  pork,  sear  meat  in  hot  pork  fat.  Avoid  piercing  meat  with  fork  in 
turning.  When  seared,  place  on  trivet  in  baking  pan  or  earthen  crock,  sur- 
round with  14  cup  each  of  chopped  carrot,  turnip,  onion  and  celery;  and 

17 


3  cups  boiling  water,  8  to  10  pepper  corns,  dust  with  flour,  and  add  I  tea- 
spoon of  salt.  Cover  closely  and  bake  about  4  hours  in  very  slow  oven, 
basting  meat  5  or  6  times  while  baking.  Keep  the  liquid  below  the  boiling 
point  if  you  would  have  a  tender,  juicy,  delicious  braised  cut  of  meat. 
Horseradish  or  brown  sauce  is  appropriate  with  this  in  serving. 

BEEF  TIMBALES. 

Free  left-over  meat  from  fat  and  gristle,  put  through  meat  chopper, 
cutting  finelv.  To  i  pint  of  meat  add  i  teaspoon  of  salt,  l/%  teaspoon  of 
pepper ;  put  ^  cup  of  stock  or  water,  2  tablespoons  of  bread  crumbs  and 
i  tablespoon  of  butter  together  in  a  saucepan  over  the  simmering  burner; 
when  hot^  add  to  it  the  meat,  take  from  the  fire  and  stir  in  carefully,  two 
whole  eggs  well  beaten.  Put  mixture  in  buttered  custard  or  timbale  cups. 
stand  in  baking  pan  half  filled  with  hot  water.  Bake  in  moderate  oven 
15  to  20  minutes.  Serve  with  tomato  sauce. 

BAKED   MEAT  LOAF. 

Put  through  the  meat  chopper  lean  cooked  veal,  chicken  or  lamb.  Add 
about  l/4  its  bulk  in  bread  or  cracker  crumbs,  or  rice,  or  mashed  potato 
and  a  small  quantity  of  finely  minced  bacon.  Season  with  salt,  pepper, 
lemon  juice  and  kitchen  bouquet.  Moisten  with  thick  cream  sauce,  or  egg 
and  stock  or  water  enough  to  shape  it  into  an  oval  loaf.  Make  deep  in- 
cisions across  the  top  of  loaf,  laying  in  thin  strips  of  fat  bacon.  Grease 
well  a  baking  pan  and  lay  loaf  in  it  to  bake,  in  a  moderate  oven,  until 
browned  over  the  top. 

CHARTREUSE   OF  RICE  AND   MEAT. 

Boil  i  cup  of  rice  until  tender.  Chop  fine  i  pint  of  meat ;  season  with 
salt  and  pepper  to  taste,  i  teaspoon  of  onion  juice,  i  teaspoon  of  minced 
parsley  and  add  beaten  egg,  2  tablespoons  of  crumbs  and  moisten  with 
water  or  stock  enough  to  make  mold  easily.  Butter  a  mold,  line  bottom 
and  sides  with  rice  about  34  of  an  inch  deep,  fill  in  the  meat,  cover  closely 
with  rice  and  steam  for  about  45  minutes.  Turn  out  on  a  platter,  gar- 
nish with  parsley,  if  desired,  and  pour  tomato  or  brown  sauce  over  it. 

BROILED   PORK  CHOPS. 

Chops  to  broil  should  be  tender,  young  pork  and  slices  cut  fairly 
thick. 

Put  in  the  wire  broiler,  hold  under  flame,  fat  edge  lifted,  so  that  as 
it  melts  in  cooking  it  will  baste  the  lean  part  of  chop.  Pork  should  be 
more  slowly  and  thoroughly  cooked  than  beef  and  not  held  so  close  to  the 
heat.  Salt  and  pepper  when  almost  done,  to  season  nicely. 

Mutton  Chops,  Birds  and  Oysters  should  all  be  put  in  wire  broiler  when 
but  few  are  to  be  cooked,  as  it  is  economy  to  cook  them  in  that  way.  and 
one  burner,  the  front,  will  suffice  for  the  purpose.  So  many  housekeepers 
where  there  are  but  two  or  three  members  in  the  family  feel  that  they 
must  fry  meats  in  small  quantities  over  the  top  burners;  but  a  little 

18 


thinking  and  planning  will  make  it  possible  to  use  the  oven  burners  and 
broil  the  meats. 

Frequently  but  one  burner  is  being  used  and  baking  being  done 
in  the  oven,  so,  by  all  means,  utilize  that  burner  for  the  broiling.  Place  a 
small  sized  dripping  pan  in  lower  oven,  broiler  having  been  set  aside,  and 
the  wire  broiler  may  be  easily  used.  Slices  of  Cold  Meat  cut  from  a  roast 
of  beef,  mutton  or  pork  can  be  placed  in  the  wire  broiler  with  very  thin  slices 
of  bacon,  or  merely  brushed  over  with  butter  and  "warmed-over"  without 
losing  any  of  the  original  tenderness.  This  is  not  a  common  way  of 
treating  cold  roasts,  but  a  trial  will  convince  one  of  its  virtues. 

Broiled  Bacon  is  better  than  fried  bacon,  and  so  is  bacon  cut  thin 
and  put  in  dripping  pan  when  oven  is  hot  and  in  use,  and,  practically  baked. 
Bacon,  if  thin,  inclines  to  curl  under  the  flame  and  one  may  feel  disposed 
to  adopt  the  wire  broiler -as  for  the  chops,  as  suggested. 

STEAMED  VEAL  LOAF. 

(TO  BE  EATEN  COLD.) 

Two  pounds  of  lean  veal  and  i  cup  of  salt  pork  chopped  fine,  (use 
the  meat  chopper,  and  grind  meat  moderately  fine,  as  it  makes  a  more 
compact  loaf,)  I  cup  of  freshly  grated  bread  crumbs,  2  eggs,  well  beaten, 
2  level  teaspoons  salt,  l/\  teaspoon  of  pepper,  a  tablespoon  each  of  celery 
and  parsley  cut  fine,  l/2  tablespoon  of  onion  juice.  Put  ingredients  into 
an  earthen  bowl  and  mix  well  with  the  hands.  Butter  baking  powder 
cans,  or  a  mold,  coat  with  bread  crumbs  lightly,  fill  compactly  with  the 
meat  and  cover  with  tight-fitting  lid.  Place  cans  on  a  trivet  in  kettle  of 
boiling  water  reaching  almost  to  top  of  cans.  Let  pound  cans  boil  (or 
steam)  about  \l/2  hours.  Do  not  remove  from  cans  until  cold.  This  is  a 
nice  luncheon  meat  at  home,  and  especially  nice  for  picnic  purposes. 

A  ROLLED,  STUFFED  STEAK. 

An  inexpensive  roast  is  from  a  large  steak  cut  from  best  of  round, 
about  i]/2  inches  thick,  scored,  brushed  with  oil  and  vinegar,  covered 
with  a  well  seasoned  stuffing  of  bread  crumbs  and  rolled  into  a  duck- 
shaped  loaf.  Dust  with  salt,  pepper  and  flour,  lay  thin  slices  of  suet  and 
strips  of  fat,  salt  pork  over  the  top,  put  in  covered  baking  pan,  add  i  cup 
of  hot  water  and  cook  in  moderately  slow  oven  until  tender.  Nice 
hot  or  cold.  Brown,  mushroom,  horseradish  or  flemish  sauce  may  be 
served  with  it. 

YORKSHIRE  TIMBALES. 

Sift  one  saltspoon  of  salt  with  one  cup  of  flour  into  a  bowl ;  beat  two 
eggs  very  light;  add  one  cup  of  milk,  beating  eggs  into  the  milk;  pour 
milk  on  the  flour  gradually,  to  make  a  smooth  paste.  Beat  all  well  together. 
Use  beef  drippings  from  roast  to  grease  hot  gem  pans.  After  timbales  have 
risen,  baste  with  hot  drippings.  Serve  with  roast  of  beef.  Timbales  are 
more  easily  managed  and  have  more  crust  than  same  batter  baked  in  pan 
with  the  roast. 

19 


Gas  Range 


Nos.  314  and  334 


Manufac- 
tured 
Gas. 

Natural 
Gas. 

Burners 
on  Top. 

Size  of   Top, 
including  2 
shelves. 

Size 
of  Oven 
and  Broiler. 

Height 
of   Range. 

No. 

314 
334 

315 
335 

4 
4 

41  7  23 
39x23 

18^x18^ 
16^  x  \6l/2 

35  in. 

The  above  Ranges  have  been  in  great  demand  the  past  season,  and  they  will 
undoubtedly  prove  leaders  for  1902,  as  they  have  very  popular  square  ovens. 
We  can  furnish  High  Shelves  or  Warming  Closets  for  any  of  our  Ranges. 


mm 

Reliable  the  Acrne  of  Excellence 

the  Ideal  of  Perfection. 

20 


WARMING     OVER     FOODS 


To  the  economical  housekeeper,  warming  over  foods  is  an  important 
question.  How  best  to  accomplish  this? 

Cold  roasts  are  certainly  better,  from  a  nutritive  point  of  view,  to  be 
served  as  cold  sliced  meat,  and  are  tempting  and  appetizing  when  gar- 
nished daintily  with  a  bit  of  green  from  parsley,  celery  or  water  cress, 
and  hot  vegetables  served  with  them.  As  has  been  suggested  on  an- 
other page,  there  is  a  way  to  broil  cold  rare  meat,  but  the  heat  must 
be  well  tempered  and  moderately  applied. 

Meats  twice  cooked  are  regarded  as  indigestible  and  should  not  be 
given  to  children.  We  have, croquettes,  timbales,  hashes,  ragouts,  cas- 
seroles, chartreuses,  souffles,  boudins,  meat  pies,  stews,  scalloped  dishes, 
cutlets,  minced  meats  on  toast  and  an  endless  variety  of  mock  dishes 
made  from  left  over  meats.  Every  bone  and  bit  of  clean  meat  left  over,  with 
water  in  which  meats  and  some  vegetables  have  been  cooked,  may  be 
kept  for  making  stock,  which  is  far  superigr  to  water  in  making  sauces 
for  warmed-over  dishes.  There  is  this  one  thought  to  be  borne  in  mind, 
that  we  should  avoid  long  second  cooking  and  be  economical  of  time 
and  fuel  as  well  as  material. 

Sauces  for  meats  and  vegetables  to  be  renewed  for  second  serving 
may  be  made  quickly  and  when  cooked,  add  the  "left-over"  and  let  it 
warm  through — not  cook  at  high  temperature.  We  emphasize  this  point 
strongly,  for  it  deserves  the  emphasis  and  practice  if  we  would  secure 
the  best  resu!/  11  ways  with  cooking  over  foods. 


Gas  Range 


No.  136. 


Manufatured 
Gas 

Natural 
Gas. 

Burners 
on   Top 

Cooking 
Holes      over 
Side    Broiler 

Size    of 
Oven. 

Height  of 
Range. 

No. 

136 

137 

4 

2 

\6%x\6}4 

31  in. 

The  Range  illustrated  above,  with  Side  Broiler  and  Cake  Griddle 
attachment,  is  the  most  .  desirable  Range  in  this  series  where  Water 
Heater  is  not  desired,  making  a  Range  of  six-hole  cooking  capacity,  as 
Broiler  burners  can  also  be  used  for  cooking  purposes. 


Facts  are  stubborn  things.     Facts  prove 
RELIABLE        R  A  N  G  E,  S      to   be    the    Best. 


000 


FISH 


BAKED    FISH. 

Select  fresh,  firm-fleshed  fish  for  baking,  clean  thoroughly,  cut  off  fins, 
leaving  head  and  tail,  wipe  dry  and  pin  oiled  paper  on  the  tail.  Dust  the 
inside  with  salt.  Have  needle  with  thread  ready  for  sewing  up  fish  as 
it  is  stuffed.  Cut  strips  of  fat  bacon  or  salt  pork  to  lay  in  gashes  or 
over  top  of  fish,  to  baste  in  baking.  Fill  with 


STUFFING    FOR    BAKED   FISH. 

Put  in  a  bowl  i  cup  of  bread  crumbs  from  loaf  2  or  3  days  old ;  add 
%  teaspoon  salt,  l/i  teaspoon  pepper,  i  teaspoon  onion  juice,  i  teaspoon 
minced  parsley,  2  level  teaspoons  finely  chopped  sweet  midget  cucumber 
pickles,  (i  teaspoon  of  capers  if  you  have  them  and  are  liked)  J4  CUP  melted 
butter.  If  crumbs  are  not  too  dry,  no  moisture  need  be  added.  The 
stuffing  if  slightly  "crumbly"  is  more  delicate.  Put  in  lightly,  sew  up  fish 
and  form  a  horseshoe  or  letter  S  shape.  On  each  side  cut  gashes  to  make 
body  of  fish  turn  in  shape,  and  fill  them  with  the  pork  strips.  Skewer 
and  tie  in  shape ;  put  strips  of  pork  in  bottom  of  pan,  rest  fish  on  these 
and  add  i  cup  hot  water  to  pan.  Baste  with  hot  water  to  which  a  little 
salt  has  been  added.  Have  the  oven  hot,  for  fish  must  begin  baking  at 
once.  Within  5  minutes  or  less,  a  hissing  sound  should  be  heard.  Upon 
this  first  heat  of  the  oven  will  depend  the  success  of  the  baking.  The 
fish  will  be  delicious,  juicy  and  tender  if  baked  just  right,  and  those  who 
have  not  liked  fish  at  all  will  relish  a  fish  baked  in  this  manner.  And,  a 
gas  range  surpasses  everything  else  for  this  accomplishment.  Allow  25 
to  30  minutes  for  baking  a  fish  of  3  or  4  pounds.  Reduce  the  heat  after 
the  first  fifteen  minutes  to  a  moderate  temperature.  When  done,  place  on 
platter,  remove  paper,  skewers,  threads,  pork  strips,  and  garnish  with  Sara- 
toga potatoes,  lemon  points  and  parsley  or  water  cress.  Serve  with 
Hollandaise  sauce 

23 


HOLLANDAISE  SAUCE. 

Cream  J4  cup  of  butter,  add  i  level  tablespoon  flour,  yz  teaspoon  salt, 
few  grains  of  pepper  or  paprika  and  i  tablespoon  of  lemon  juice  or  tarragon 
vinegar.  Add  slowly  Vi  cup  of  boiling  water,  cook  until  mixture  thick- 
ens, then  add  beaten  yolks  of  2  eggs.  Serve  from  sauce  boat. 

CREAMED  SALMON. 

Put  i  rounding  tablespoon  of  butter  in  saucepan.  When  melted,  add 
i  rounding  tablespoon  of  flour,  ^  teaspoon  salt,  %  teaspoon  paprika, 
Y-2.  cup  of  milk.  Cook  until  smooth,  then  add  i  small  can  of  salmon,  finely 
minced,  free  from  bone  and  skin,  i  tablespoon  lemon  juice  and  a  little 
grated  nutmeg.  Remove  from  fire  and  add  yolks  of  3  eggs,  well  beaten. 
Whip  whites  of  eggs  to  stiff  froth  and  fold  in  carefully.  Butter  individual 
molds,  timbale  cups  or  baking  dish,  place  in  hot  water  in  dripping  pan, 
and  according  to  size  of  mold  used,  bake  10  to  25  minutes. 

BROILED   FISH. 

Place  fish  sheet  in  dripping  pan  to  heat,  brush  with  oil  or  rub  with  salt 
pork.  Put  fish  on  sheet,  skin  next  to  sheet,  with  backbone,  head,  tail 
and  fins  removed.  Brush  with  oil  or  melted  butter,  dust  with  salt,  pepper 
and  lightly  with  flour.  Put  in  broiling  oven,  close  door  and  baste  once 
or  twice  with  i  cup  of  hot  water  in  which  there  is  i  teaspoon  of  lemon 
juice  and  I  tablespoon  of  butter.  Broil  15  to  25  minutes,  according  to 
thickness  of  fish.  Serve  garnished  with  Saratoga  or  lattice  potatoes,  pars- 
ley and  lemon  points.  May  be  garnished  with  potato  roses  which  should 
surround  it  on  the  platter.  By  using  a  plank  and  following  these  sug- 
gestions you  would  have  a  planked  fish. 

BROILED    OYSTERS. 

These  are  a  possible  luxury  with  a  gas  range,  and  who  would  not 
enjoy  a  "half  dozen"  at  home  with  his  family? 

Select  large,  plump  oysters.  After  draining  them,  dip  into  melted 
butter  and  roll  in  seasoned,  powdered  cracker  crumbs.  Rub  a  fine  wire 
broiler  with  salt  pork,  place  the  oysters  close  together  and  broil  under 
the  flame  of  the  oven.  Turn  from  side  to  side,  not  having  heat  too  in- 
tense. They  may  be  served  with 

NEW  YORK  COUNTS  OYSTER  SAUCE. 

Mix  together  3  tablespoons  of  tomato  catsup,  3  of  hot  water.  2  of 
tarragon  vinegar  and  a  tablespoon  of  grated  horseradish.  Melt  a  table- 
spoon of  butter,  browning  it  slightly,  then  add  i  scant  level  teaspoon  of 
flour.  Stir  for  a  moment  and  add  other  ingredients  mixed  together. 
Cook  until  sauce  thickens  smoothly.  Serve  hot  or  cold  as  preferred.  A 
few  drops  of  tobasco  sauce  or  grains  of  cayenne  may  be  added,  also,  if 
"hot"  sauce  should  be  relished. 

PANNED  OYSTERS. 

Clean  one  pint  of  large  oysters.  Place  small,  oblong  pieces  of  toast 
in  dripping  pan,  put  an  oyster  on  each,  sprinkle  with  salt  and  pepper,  and 
broil  under  flame  of  oven  burner  until  oysters  begin  to  ruffle  at  the 
edges.  Serve  with 

24 


LEMON    BUTTER. 

Cream  3  tablespoons  of  butter,  add  H  teaspoon  of  salt,  I  tablespoon 
lemon  juice  and  dash  of  paprika. 

SPICED   BEET  RELISH. 

One  can  of  beets,  or  equivalent  if  cooked  at  home,  cut  in  slices,  diced 
or  in  fancy  shapes  with  garnishing  knife,  I  pint  of  vinegar  in  granite 
saucepan  with  1/4  of  a  cup  of  sugar,  a  bit  of  mace,  i  inch  of  cinnamon  bark, 
Y$  teaspoon  of  whole  mustard  seed  and  4  whole  cloves  boiled  together  un- 
til vinegar  is  reduced  about  one  half.  Then  add  the  beets  and  let  cook 
slowly  over  the  simmering  burner  for  about  15  or  20  minutes.  May  be 
served  hot  or  cold  and  put  in  mason  jars,  as  other  pickles,  if  desired  to  be 
kept  for  any  length  of  time.  Especially  nice  with  cold  meats,  cheese 
souffle  and  baked  fish,  as  a  relish. 


VEGETABLES 


The  housekeeper  who  has  a  gas  range  need  never  suffer  the  em- 
barrassment of  apology  for  vegetables  poorlj  cooked.  Vegetables  are 
valuable  foods,  in  that  they  furnish  salts  required  by  the  body,  and  bulk  in 
the  food,  and  they  certainly  afford  ample  opportunity  for  great  variety  in 
preparation.  Green,  as  material  for  garnishing,  and  salads,  and  cooked 
as  accompaniment  to  meats,  and,  frequently  as  most  attractive  entrees. 

Following  the  general  principles  of  cookery  for  vegetables,  all  young, 
green  vegetables  should  be  cooked  in  boiling,  salted  water,  boiled  rather 
slowly  until  tender,  and  no  longer,  if  flavor  is  to  be  retained ;  and  all 
white  and  underground  vegetables,  in  boiling,  unsalted  water.  Dry  vegeta- 
bles such  as  peas,  beans  and  lentils  should  be  soaked  over  night  and 
cooked  in  soft  water,  when  possible.  A  little  baking  soda  added  to  the 
water  in  which  they  are  cooked  removes  the  strong  flavor. 

CORN    BOILED  ON  THE  COB. 

It  is  difficult  to  get  corn  that  has  just  been  taken  fresh  from  the  field, 
therefore  much  of  its  original  sweetness  is  lost.  But  no  time  should  be 
lost  in  cooking  it  properly.  It  is  a  prevalent  custom  to  cook  the  cob  and 
thereby  sacrifice  the  corn.  Put  the  corn  on  to  cook  in  rapidly  and  freshly 
boiling  water.  After  it  begins  to  boil,  let  it  cook  for  five  or  eight 
minutes,  take  out  of  water,  place  on  a  cloth  to  steam  and  keep  hot,  and 
then  on  platter  to  be  served  at  once. 

25 


SAUTED  GREEN   TOMATOES. 

Select  smooth  tomatoes  not  quite  half  ripe.  Wash  and  cut  into 
slices  about  one-half  inch  in  thickness,  drain,  dry  and  dust  with  salt  and 
pepper.  Egg  and  crumb  the  slices;  put  three  tablespoons  of  oil  or  drip- 
pings, with  a  bit  of  butter  for  flavor,  in  a  frying  pan,  and  when  very  hot, 
put  in  tomato  slices.  Fry  until  brown  on  one  side,  turn  and  brown  on 
the  other.  Remove  from  pan  with  cake  turner  to  retain  shape,  place  on 
heated  dish  and  serve  with  Hollandaise  sauce. 

CUCUMBERS  A   LA  CREME. 

Cucumbers  of  medium  size  are  best  for  this  dish.  Pare  and  quarter 
or  dice  6  cucumbers;  remove  the  seeds  and  soak  for  one-half  hour,  or 
until  crisp  in  water.  Put  into  a  saucepan,  cover  with  boiling  water,  add 
a  teaspoon  of  salt,  and  boil  about  thirty  minutes,  or  until  tender.  Drain 
and  add  il/2  cups  of  cream  sauce,  allowing  to  cook  a  moment  or  two  in 
the  sauce. 

CREAMED  CABBAGE. 

Cabbage  is  one  of  the  daintiest  vegetables  to  be  placed  on  a  table,  but 
it  must  be  cooked  only  long  enough  to  become  tender,  to  retain  its  sweet- 
ness and  delicacy.  "Cooked  to  death"  it  proclaims  the  fact  to  a  whole 
neighborhood. 

Select  a  firm  head  of  cabbage  and  cut  one  half  of  it  into  dice. 
Let  it  soak  in  cold  water  until  crisp.  Have  water  in  saucepan  boiling 
rapidly.  Add  the  drained  cabbage  slowly,  that  the  water  may  be  kept 
boiling.  Add  a  teaspoon  of  salt.  Do  not  cover  the  pan.  Keep  the 
cabbage  boiling  moderately,  and  uncovered.  It  will  retain  natural  color 
and  but  little  odor  be  perceptible  from  the  cooking.  Cook  until  tender, 
twenty  to  thirty  minutes,  time  depending  upon  quality  and  condition  of 
cabbage.  Drain  water  off,  reserving  portion  for  making  the  sauce.  By 
the  way,  if  the  cabbage  has  been  more  sweet  than  strong,  the  water  may 
be  used  for  making  the  foundation  for  a  palatable  soup  and  should  be  set 
aside,  well  covered,  for  that  purpose.  Use  the  water  with  an  equal  quantity 
of  cream,  for  making  a  cream  sauce.  Put  the  drained  cabbage  in  a  heated 
vegetable  dish,  pour  the  sauce  over  it  and  serve  hot. 

SPINACH. 

Wash  in  several  waters,  until  entirely  free  from  sand.  When  young 
and  tender,  put  in  a  deep  stew  pan.  add  ^4  cup  of  water  and  cook  slowly, 
covered  for  15  or  20  minutes,  in  its  own  juices.  Old  spinach  should  be 
cooked  in  boiling  salted  water,  2  quarts  of  water  allowed  to  one  peck  of 
spinach.  Drain  well,  reheat,  season  with  salt,  pepper  and  oil  or  butter. 
Garnish  with  slices  of  hard  boiled  eggs,  or  to  suit  individual  taste. 

POTATOES. 

With  potatoes  for  a  subject,  one  is  bewildered  in  making  a  selection 
of  recipes,  as  they  may  be  served  in  such  infinite  variety.  Perhaps  a 
word  about  boiling  potatoes  would  be  in  order.  In  cooking  potatoes 
whole,  attention  should  be  paid,  in  the  first  place,  to  selection  of  smoothest 

26 


potatoes,  if  to  be  placed  upon  the  table  "in  their  jackets,"  boiled  or  baked. 
Potatoes  should  be  cooked  in  boiling  water  until  done  and  served  when 
done.  They  do  not  improve  by  standing.  It  is  a  question  of  dispute 
whether  to  salt  while  cooking  or  not  until  after  drained  and  set  back 
over  simmering  burner  to  steam  dry.  Do  not  boil  potatoes  too  rapidly. 
Sometimes  a  potato  gets  mealy  on  surface  before  the  center  is  cooked. 
Check  the  boiling  by  adding  a  little  cold  water  to  drive  heat  from  surface 
to  center. 

Many  prefer  cooking  potatoes  with  skins  on  for  scalloping,  making 
salads  and  all  creamed  and  frying  purposes.  Suppose  you  insist  upon 
frying  potatoes.  Slice  cold  boiled,  season  with  salt  and  pepper,  and  oc- 
casionally, if  liked,  add  few  drops  of  onion  juice.  Let  potatoes  stand  a 
few  moments  and  season.  To  i  pint  of  potatoes  put  2  tablespoons  of 
butter  in  the  frying  pan,  add  potatoes,  cover,  and  when  heated  through, 
add  2  or  3  tablespoons  of  hot  water  and  lift  gently  with  a  fork — try  to 
avoid  having  potatoes  get  packed  and  solid  and  sticking  to  the  pan. 
Lifting  with  the  fork  and  allowing  them  to  steam  about  10  or  15  minutes 
insures  a  delicate  fried  potato,  free  from  grease  and  very  attractive  and 
palatable  when  served.  If  not  serving  meat  at  same  meal,  sprinkle  some 
grated  cheese  over  the  top,  or  serve  with  finely  minced  parsley  over  them. 

HASHED   BROWNED   POTATOES. 

So  frequently  husbands  who  travel  and  enjoy  certain  dishes  as  served 
in  hotels  and  restaurants,  request  their  wives  at  home  to  attempt  these 
potatoes.  They  are  rather  difficult  to  prepare,  but  a  little  practice  will 
reward  one  with  success  in  the  effort.  Chop  2  cold  boiled  potatoes  fine, 
dust  with  salt  and  pepper.  Put  i  tablespoon  of  butter  in  the  frying  pan, 
and  when  hot,  add  potatoes,  spreading  them  out  evenly.  A  quarter  of  a 
cup  of  milk  may  be  added  or  l/&  teaspoon  of  kitchen  bouquet,  if  liked. 
Have  only  a  moderate  heat,  let  potatoes  stand  to  cook  and  brown  for 
about  10  or  15  minutes  without  stirring.  Then  fold  and  roll  as  you  would 
an  omelet,  and  turn  on  a  heated  dish  to  serve  very  hot. 

STUFFED   PEPPERS. 

Six  green  peppers  from  which  stem  ends  and  seeds  have  been  removed. 
Scald  in  water  to  cover,  over  the  simmering  burner,  from  5  to  8  minutes. 
Drain  ready  to  fill.  Make  filling  from  rice  nicely  boiled  or  steamed 
whole  and  blanched,  seasoned  with  salt,  pepper  and  butter.  Or  a  more 
elaborate  filling  from  "left  overs,"  if  at  hand;  il/>  cups  of  rice,  34  CUP  °f 
minced  lamb,  veal  or  chicken  is  used.  Tomatoes  may  be  stuffed  with 
l/2  cup  of  stewed  and  strained  tomatoes ;  and  i  teaspoon  grated  onion 
pulp.  Mix  ingredients,  fill  peppers  2-3  full  and  finish  each  with  buttered 
bread  crumbs.  Put  closely  together  in  a  deep  baking  dish,  with  l/2  cup  of 
stock  or  water  in  the  dish.  Cover  for  first  10  minutes  in  the  oven,  and 
bake  15  minutes  longer  uncovered.  A  very  rare  vegetable  entree  when 
minced  lamb,  veal  or  chicken  is  used.  Tomatoes  may  be  stuffed  with 
the  same  mixture,  substituting  chopped  pepper  for  tomato  or  using 
peppers  with  the  plain  rice. 

77 


Reliable 


GAS  RANGE!:: 


No.  C  344- 


Manufactured 
Gas. 

Natural 
Gas. 

Burners 
on  Top. 

Size  of  Oven 
and 
Low  Broiler. 

Height  of 
Range. 

No. 

C344 

C345 

4 

I7>£xl6in. 

35  in. 

This  cut  illustrates  plain  four-burner  Range  with  two  Side  Shelves, 
making  one  of  the  most  desirable  family  Ranges  in  our  catalogue,  where 
Water  Heater  and  Side  Broiler  are  not  desired. 


The  Reputation  of  our  Goods  has  made  the  name 
famous  throughout  the  world. 


SQUASH  ON  THE  HALF  SHELL. 

Divide  a  Hubbard  squash  in  half  lengthwise."  Put  in  oven  in  drix 
ping  pan  to  bake.  Cover  and  cook  until  tender.  Aim  to  preserve  the  rind 
in  good  condition.  Take  out  cooked  center  when  done,  mash  and  season 
with  salt,  pepper,  butter  and  very  rich  cream,  a  suspicion  of  sugar  and 
cinnamon  or  nutmeg ;  beat  until  light  and  creamy,  return  to  the  shell,  re- 
heat in  the  oven  and  serve  in  the  shell.  Garnish  the  platter  with  grape 
or  other  large  leaves,  available. 

LIMA   BEAN    PUREE. 

Soak  i  pint  of  lima  beans  over  night.  Pour  off  water  and  if 
the  skins  are  very  loose,  remove  them  as  you  would  almonds,  when 
blanching  them.  Put  on  to  cook  in  i  pint  of  water,  add  %  teaspoon  of 
soda,  celery  leaves  or  stalk  of  celery,  and  a  few  moments  before  tender, 
i  level  teaspoon  of  salt  and  %  teaspoon  of  pepper.  When  soft,  put 
through  puree  sieve,  return  to  fire  and  add  i  pint  of  milk  and  i  tablespoon 
of  flour,  blended  with  2  tablespoons  of  butter.  Serve  with  croutons. 

CORN   CHOWDER. 

i  can  corn,  %  teaspoon  pepper, 

i  pint  diced  potatoes,  i  rounding  tablespoon  butter, 

i  slice  bacon,  i  tablespoon  parsley, 

i  onion,  I  pint  milk, 

i  teaspoon  salt,  6  crisped  crackers. 

Fry  the  minced  onion  in  the  bacon  fat,  strain  and  put  in  stewpan,  add 
the  potatoes  and  i  cup  of  boiling  water;  let  potatoes  cook  until  almost 
tender,  then  add  corn,  salt,  pepper,  heated  milk  and  butter.  Split  and 
toast  the  crackers,  and  serve  very  hot  with  the  crackers,  sprinkling  finely 
minced  parsley  over  the  top. 

A   MOCK   FRITTER. 

Prepare  a  batter  with  i  cup  of  milk,  i  well-beaten  egg,  %  cup  of 
sugar,  2-3  cup  of  flour  and  2  tablespoons  of  melted  butter.  Cut  stale 
bread  into  fingers  4  inches  long,  i  inch  wide  and  1%  inches  thick.  Drop 
into  the  batter,  leaving  long  enough  to  soften  without  breaking  apart. 
Fry  brown  in  hot  butter,  dust  with  powdered  sugar  and  serve  with  a  spoon- 
ful of  jelly  or  other  preserved  fruit. 

FRITTER    BATTER. 

This  is  batter  for  the  Swedish  timbale  cases  made  with  timbale  irons. 

Sift  together  i  cup  of  pastry  flour  and  J/2  teaspoon  of  salt.  'Beat  the 
yolks  of  4  eggs  light  and  add  y2  cup  milk  or  water.  Then  stir  the  liquid 
into  the  flour  gradually,  making  a  smooth  batter,  and  add  i  tablespoon 
of  olive  oil  or  melted  butter.  Use  the  dover  beater  to  whip  the  whites 
of  eggs  to  a  stiff  froth  and  then  add  to  the  mixture  and  set  away  in  a 
cool  place  for  two  hours  or  more.  Have  ready  a  kettle  of  hot  fat,  put 
iron  into  fat  to  heat.  When  hot,  dip  carefully  into  batter  to  cover  about 
three  fourths  of  the  mold,  raise  and  immerse  in  fat.  When  lightly 
'browned,  take  from  fat,  drain,  tap  handle  quickly  so  as  to  detach  the 
cooked  case.  Examine  the  first  case.  If  thin  or  too  thick,  add  flour  or 
water  to  make  of  right  consistency.  Cases  may  be  used  at  once,  or  set 
aside,  rewarmed  and  filled  at  last  moment  before  serving.  Any  creamed 
mixture  of  chicken,  fish  or  vegetables,  may  be  used  for  filling. 

29 


TIMBALES  OF  CREAMED   PEAS. 

Drain  liquor  from  a  can  of  peas,  rinse  and  drain  again.  Make  a 
sauce  from  2  tablespoons  of  butter,  2  tablespoons  of  flour,  il/2  cups  of 
cream  or  milk,  y2  teaspoon  of  salt  and  y%  teaspoon  of  pepper.  When  sauce 
has  thickened  smoothly,  add  the  peas,  let  them  cook  a  moment,  and  fill 
the  cases. 

VEAL  TERRAPIN. 

Cut  cooked  lean  veal  into  dice.  In  a  saucepan  brown  nicely  I  table- 
spoon of  butter  and  i  tablespoon  of  flour,  add  i  cup  of  milk  and  cook 
smoothly.  Add  veal,  seasoning  to  taste  with  salt  and  pepper,  and  sim- 
mer 10  minutes.  Then  add  3  hard  boiled  eggs  coarsely  chopped,  ]/2 
teasooon  of  lemon  juice  and  cook  5  minutes  longer.  Add  "2  tablespoons 
of  sherry  and  take  from  the  fire.  Garnish  with  potatoes  and  quartered, 
hard  boiled  eggs. 

MACARONI    MILANAISE. 

l/2   package   macaroni,  Blade  of  mace, 

3  quarts  water,  Salt  and  pepper. 
2-3  can  tomatoes,  I  saltspoon  soda, 

1  slice  onion,  i  cup  chopped  cheese. 

Sprig  parsley  or  stalk  celery,  i  rounding  tablespoon  each  of 

y2  bay  leaf,  butter  and  flour 

4  whole  cloves, 

Cook  marcaroni  in  boiling,  salted  water,  using  i  tablespoon  of  salt  to 
3  quarts  of  water.  Keep  water  boiling  continuously.  When  macaroni  is 
tender,  pour  off  the  water  and  add  cold  water,  to  blanch  and  remove 
starchiness.  Let  stand  in  coid  water  5  minutes  and  drain  again.  Add 
seasonings  and  soda  to  the  tomatoes  and  cook  in  granite  kettle  for  15  or  20 
minutes.  Strain  the  tomatoes,  return  to  kettle  and  thicken  with  butter  and 
flour  blended  together.  Put  macaroni  in  buttered  baking  dish,  add  sauce 
to  it  and  cover  top  with  cheese  mixed  with  I  cup  of  buttered  bread 
crumbs.  (Let  crumbs  cool  before  adding  cheese).  Bake  in  moderate 
oven  until  crumbs  have  slightly  browned. 

CHEESE   SOUFFLE. 

2  tablespoons  butter,  3  eggs, 

2  tablespoons  flour,  i  cup  chopped  cheese, 

Y2  cup  milk,  Few  grains  paprika. 

y2  teaspoon  salt, 

Put  butter  in  saucepan,  melt  and  add  the  flour.  When  smooth,  add 
milk,  stirring  carefully;  then  add  salt  and  pepper.  Cook  for  2  minutes, 
cool,  add  yolks  of  eggs,  well  beaten,  and  cheese.  When  almost  cold  add 
the  stiffly  beaten  whites  of  eggs,  folding  them  in  lightly.  Turn  into  a 
buttered  baking  dish,  set  in  pan  of  hot  water  and  bake  for  20  to  30  min- 
utes. If  desired  to  serve  individually  in  ramakin  or  timbale  cups,  10  to  20 
minutes  with  moderate  heat  will  bake  them  nicely.  In  any  event,  serve 
at  once,  as  all  souffle  mixtures  fall  quickly  when  taken  from  the  oven, 
coming  in  contact  with  cooler  air. 

?o 


A  MODERN  BOILED  DINNER 


Wherever  you  meet  a  native,  or  his  descendant,  of  good  old  New 
England,  you  will  find  a  being  capable  of  appreciating  a  boiled  dinner. 
Modern  methods  have  improved  upon  cooking  and  serving  it,  and  for 
its  quality  we  can  vouch,  coming  from  the  hands  of  an  expert  with  the  up- 
to-date  gas  range.  Whether  you  select  a  small  sugar-cured  ham — -really  a 
shoulder,  of  course- — weighing  3  or  4  pounds,  or  corned  beef,  or  salt  pork, 
there  are  important  points  to  be  observed  in  cooking  meats  and  vegetables. 

The  "dinner"  need  not  include  the  entire  array  of  vegetables.  For 
our  purpose  we  will  use  potatoes,  turnips,  carrots  and  cabbage.  It  is  a 
good  plan  to  cook  the  meat  early  enough  to  admit  of  liquor  cooling  and 
removal  of  excess  of  fat  before  cooking  the  vegetables.  Using  corned 
beef,  select  a  choice  cut  of  3  or  4  pounds,  wash  and  soak  in  cold  water 
and  put  on  to  cook  in  fresh,  cold  water.  Skim,  and  simmer,  (use  simmer- 
ing burner),  until  tender.  Let  it  cool  in  liquor,  remove  the  fat,  reheat  and 
use  part  of  liquor  in  which  to  cook  the  turnips,  carrots  and  potatoes  in  a 
separate  kettle.  Cut  these  vegetables  in  attractive  pieces  and  arrange 
for  cooking  so  that  all  will  be  done,  and  not  overdone,  at  the  same  time. 
Cook  the  cabbage  alone.  Cut  the  head  into  eighths  or  sixteenths,  accord- 
ing to  size,  or  shred  coarsely,  have  crisp  by  soaking  in  cold  water,  and 
cook  in  rapidly  boiling,  salted  water,  uncovered,  for  25  to  30  minutes, 
until  tender.  (Explicit  directions  given  under  vegetables.)  In  serving, 
place  meat  in  center  of  the  platter,  surrounded  with  cabbage  as  a  bed 
for  other  vegetables,  and  arranged  with  some  thought  of  attractiveness. 
Dust  lightly  with  paprika,  to  aid  digestion,  and,  if  possible,  introduce  some 
bits  of  parsley  as  a  garnish,  of  which  it  would  be  wise  to  partake.  The 
meat  and  vegetables  thus  cooked  with  reference  to  digestibility,  afford 
a  boiled  dinner  that  need  not  be  paid  for  twice.  - 

A   POPULAR  SANDWICH. 

A  sandwich  greatly  in  favor  among  gentlemen,  because  it  is  sub- 
stantial and  appetizing  and  served  at  restaurants  of  established  reputation 
for  excellence  of  their  cuisine,  as  the  Waldorf-Astoria  of  New  York,  is  gen- 
erally known  as  the  "club  sandwich."  With  a  cup  of  coffee  or  cocoa  it 
is  almost  a  meal  of  itself.  Cut  slices  of  bread  about  Y±  inch  in  thickness, 
remove  the  crusts  and  reserve  one  half  of  slices  to  be  used,  plain.  Toast 
remaining  half  very  delicately  and  butter,  almost  imperceptibly,  so  little 
is  used.  Broil  very  thinly  cut  slices  of  bacon.  Place  strips  of  bacon  on 
plain  bread,  cover  with  a  heart  leaf  of  lettuce,  add  mayonnaise  dressing, 
daintily  sliced  cold  chicken,  and  finish  with  toasted  slice  on  top.  Serve  on 
leaves  of  lettuce,  garnished  with  parsley,  or  on  doily  without  any  garnish. 


A    GOOD    COMBINATION 


FRICASSEE     OF     BEEF     WITH     BAKED     POTATOES 


Busy  days  suggest  luncheons  quickly  prepared.  Salted  and  smoket 
meats  are  relished  occasionally.  You  may  be  baking  and  the  oven  a 
right  temperature  for  a  rare  treat  of  potatoes  at  their  best.  For  bak 
ing,  select  smooth,  medium  sized  potatoes.  Clean  with  vegetable  brush 
dry  and  put  in  dripping  pan  in  moderately  heated  oven.  Bake  about  41 
minutes.  Test  by  pressure  ;  if  soft,  take  from  oven  one  by  one,  protectinj 
the  hand  with  towel,  roll  gently  as  if  to  mash  them  but  do  not  break  th( 
skins,  and  return  to  oven  until  ready  to  serve.  May  wait  about  hal 
an  hour  without  serious  results,  but  are  best  eaten  when  just  done.  I 
any  potatoes  should  be  left  over,  mash  and  season  while  hot  and  retun 
to  shells  and  reheat  in  the  oven  for  another  meal  as  "potatoes  on  the  hal 
shell."  With  the  potatoes  serve  the 

FRICASSEE  OF  CHIPPED  BEEF. 

Shred  Y-2  pound  of  beef.  If  too  salt,  freshen  by  pouring  hot  wate 
over,  to  stand  for  a  few  moments,  drain  and  dry,  then,  proceed  to  ad( 
2  tablespoons  of  melted  butter  in  a  saucepan.  Have  the  burner  turnec 
low,  (as  little  heat  is  required  for  "warming  over"  meats).  Add  2  table 
spoons  of  flour  and  blend  well  through  the  meat,  then  add  2  cups  of  mill 
and  Y$  teaspoon  of  kitchen  bouquet  and  let  simmer  slowly  for  five  minutes 
Add  yolks  of  2  eggs,  slightly  beaten,  turn  off  the  burner  ;  for  heat  o 
mixture  will  sufficiently  cook  the  egg. 

TOMATO  JELLY  SALAD. 

quart  can  tomatoes,  6  whole  cloves, 

teaspoon  sugar,  Small  blade  mace, 

teaspoon  salt,  Sprig  parsley, 

slice  onion,  Inch  bay  leaf, 

/4  teaspoon  paprika,  24  ')OX  Knox's  gelatine, 

4  lemon  (juice),  34  CUP 


Put  tomatoes  in  saucepan,  adding  all  ingredients,  excepting  gelatine 
cold  water  and  lemon  juice.  Let  all  simmer  20  to  25  minutes.  While  hoi 
strain  through  a  sieve  and  add  the  gelatine,  which  has  been  soaked  in  th 
Y$  cup  of  water.  Stir  until  gelatine  is  dissolved,  then  add  lemon  juice 
strain  into  a  cold  mold,  set  on  ice  to  become  firm.  Serve  on  leaves  o 
lettuce  with  mayonnaise  or  boiled  salad  dressing.  Especially  nice  mold 
ed  in  small  individual  molds  when  green  salad  materials  are  not  easily 
obtainable. 

32 


Gas  Range 


No.  C  346. 


Manu- 
factured 
Gas. 

Natural 
Gas. 

Burners 
on  Top. 

Cooking 
Holes   over 
Water 
Heater. 

Size  of 
Oven  and 
Low 
Broiler. 

Height 
of  Range. 

No. 

C  346 

C347 

4 

2 

17^x16 

35  in. 

The  above  four-hole  Range,  with  Water  Heater  Attachment,  is  one 
of  the  most  popular  sizes  in  this  line.  By  removing  lids,  slow  cooking 
can  be  dene  over  water  heater  burners  when  running  same. 


RANGES   are  the   most  durable  and  the  most 
economical   in   the  use   of   Gas. 


33 


FLAKES  OF  GOLD. 

I  tablespoon  butter,  I  cup  milk, 

i  tablespoon   flour,  3  hard  boiled  eggs, 

l/i  teaspoon  salt,  3  slices  toast, 

l/4  teaspoon  pepper,  Parsley. 

Put  butter  in  saucepan,  when  hot  add  salt,  pepper.  xaiid  gradually  the 
milk  ;  then  the  whites  of  the  eggs,  chopped  moderately  fine.  Cut  the  slices 
of  bread  thin  and  in  triangles,  toast,  butter  slightly,  put  on  a  platter 
and  cover  with  cream  sauce.  Put  the  yolks  through  the  potato  ricer 
on  top  of  all,  garnish  with  parsley  and  serve  hot. 

BOILED  SALAD  DRESSING. 

1  pint  vinegar.  i  teaspoon  salt, 

2  tablespoons  flour,  i  tablespoon  sugar, 
2  tablespoons  cornstarch,                        4  yolks  eggs, 

i  rounding  teaspoon  mustard,  y\  cup  butter. 

y%  teaspoon  white  pepper, 

Put  the  vinegar  in  upper  boiler,  (if  too  strong  use  part  water)  and 
salt  and  pepper,  blend  flour  and  cornstarch  smoothly  with  2  tablespoons 
of  water ;  pour  boiling  vinegar  slowly  over  mixture  and  return  to  boiler. 
Let  cook  while  stirring  until  it  thickens.  Blend  mustard  and  sugar  and 
add  to  slightly  beaten  yolks  of  eggs.  Put  boiler  over  hot  water  in  lower 
boiler.  Remove  from  fire  and  add  eggs  and  butter,  beating  in  care- 
fully with  dover  beater,  to  make  dressing  very  smooth.  Cool  and  put  in 
covered  glasses.  When  ready  to  use,  add  plain  or  whipped  cream,  in  pro- 
portion of  1-3  cream  to  2-3  dressing  or  equal  parts. 

CHEESE  STRAWS. 

i  cup  grated  cheese,  %  teaspoon  paprika, 

l/2  scant  cup  butter.  Yolk  of  i   egg. 

i  cup  flour.  2  tablespoons  milk  or  water. 

Yz  teaspoon  salt, 

Knead  ingredients  well  together,  roll  out  crust  l/4  inch  thick,  cut  in 
narrow  strips  about  4  or  5  inches  long,  lay  on  wet  dripping  pan.  not  touch- 
ing each  other,  and  bake  in  quick  oven.  May  be  cut  in  circles,  part  of 
crust,  and  served  by  placing  strips  in  rings  tied  together  with  ribbons,  or 
pile  log-cabin  fashion  on  plate.  Very  dainty  with  salads. 

Some  housekeepers  like  the  cheese  straws  made  from  pastry  rolled 
thin  and  cheese  sprinkled  between  two  layers,  cut  in  strips  and  baked. 


34 


INFO R MAL     L  U  N  C  HE  0 N 


"WHEN  A  FRIEND  DROPS  IN." 

Omelet,  Tomato  Sauce, 
Potatoes   au    Gratin, 

Celery   Salad, 

Baking  Powder  Biscuit, 

Fruit,  Cocoa. 

On  a  special  occasion,  one  year,  after  the  holidays,  it  was  our  privi- 
lege to  call  upon  an  acquaintance  on  a  matter  of  mutual  interest,  relating 
to  club  affairs.  We  were  greeted  most  cordially  and  an  urgent  invitation 
extended  to  "remain  for  luncheon  and  talk  over  matters."  The  invita- 
tion was  accepted,  and  we  became  at  once  the  guest  of  a  charming 
hostess.  An  enthusiastic  young  housekeeper  was  doing  her  own  work  and 
had  no  apologies  to  offer  that  would  lead  one  to  suspect  that  such  work 
could  possibly  be  related  to  drudgery.  Left  alone  to  look  over  the  late 
periodicals,  time  passed  so  quickly  that  we  were  about  to  conclude  read- 
ing a  short  story  when  the  lunchton  was  announced. 

35 


"Christmas  has  added  a  list  of  treasures  to  my  dream  of  a  kitchen, 
and  I  have  prepared  our  luncheon  on  my  new  gas  range,  arid  we  will 
dedicate  some  of  the  new  china  on  our  table,"  said  the  hostess. 

She  had  taken  some  lessons  in  a  cooking  school,  and  had  ideas  of 
her  own,  and  was  as  proud  of  that  creation  in  culinary  skill  as  of  her 
latest  sketches  in  water-colors.  As  one  of  her  accomplishments,  she  had 
mastered  the  making  and  rolling  of  an  omelet  like  a  professional  chef. 
My  request  for  a  "lingering  memory"  of  that  impromptu  luncheon,  so  de- 
lightfully informal,  brought  out  the  camera,  which  could  not  begin  to  do 
justice  to  the  prettily  laid  table.  With  no  maid  to  serve,  everything  was 
upon  the  table,  not  in  any  prescribed  fashion,  but  in  a  style  of  her  own  that 
would  have  done  honor  to  "those  of  title  and  degree." 

Herewith  we  submit  several  recipes  from  our  luncheon,  "When  a 
friend  drops  in." 


POTATOES  AU  GRATIN. 

Slice  cold  boiled  potatoes.  Make  a  cream  sauce  from  2  tablespoons 
each  of  butter  and  flour,  i  level  teaspoon  of  salt,  l/%  teaspoon  of  pepper. 
Heat  butter  in  saucepan,  add  flour  and  seasoning.  When  hot,  add  milk 
gradually  and  cook  smoothly.  Add  potatoes,  let  heat  through  and  put  in 
buttered  individual  dishes  or  baking  dish.  Fold  in  lightly  some  finely 
chopped  cheese  and  bake  about  10  minutes  in  a  moderate  oven. 

OMELET  WITH  TOMATO  SAUCE. 

Separate  3  eggs,  add  Y\  teaspoon  salt,  few  grains  of  pepper 
and  3  tablespoons  of  water  to  the  yolks,  beating  well.  Beat  the 
whites  until  stiff,  cutting  and  folding  into  yolk  mixture  until  taken  up  by 
it.  Heat  omelet  pan,  butter  well  bottom  and  sides.  Turn  in  the  mixture 
and  cook  slowly.  When  well  "puffed"  and  delicately  browned  under- 
neath, place  pan  on  center  slide  in  oven  and  finish  cooking  top.  When 
it  will  not  cling  to  finger  on  being  touched,  is  ready  io  serve.  Fold  and 
turn  omelet  on  heated  platter  and  serve  at  once  with  tomato  or  cream  sauce. 

36 


HER  TOMATO  SAUCE. 

Having  prepared  a  cream  sauce  for  the  potatoes,  our  hostess  re- 
served a  cupful  for  the  omelet,  to  which  she  added  2  tablespoons  of  good 
tomato  catsup,  sprinkled  chopped  parsley  over  the  omelet  and  pouring  the 
sauce  around  it,  she  called  this  her  "emergency  tomato  sauce." 

BAKING  POWDER  BISCUITS. 

Sift  together  3  cups  of  pastrv  flour,  i  scant  teaspoon  of  salt  and  3 
teaspoons  of  baking  powder.  Chop  into  this  with  a  knife  i  tablespoon  each 
of  lard  and  butter,  then  add  gradually  about  i  cup  of  milk,  making  a 
soft  dough  that  can  be  easily  handled.  Take  on  board  and  knead  very 
gently.  Cut  in  small  rounds  and  bake  15  or  20  minutes  in  moderately 
quick  oven. 

A  word  about  biscuits ;  as  opinions  vary  regarding  size,  conditions 
and  baking.  In  cutting  out  biscuits,  avoid  "trimming"  by  folding  in  edges, 
if  cut  thin  and  placed  apart  in  pan,  so  each  has  ample  crust,  less  time  will 
be  required  to  bake  thoroughly.  With  or  without  well  baked  crust,  is 
a  matter  of  taste.  If  the  oven  should  be  too  hot,  the  biscuit  is  not  al- 
ways done  well  at  the  center.  The  baked  dumpling  as  served  with  stewed 
chicken  and  beef  ragout,  is  made  from  the  biscuit  dough  given  here  cut 
nearly  an  inch  thick,  baked  separately,  then  carefully  split  with  fork 
and  toasted  lightly  and  served  on  the  platter  with  the  meats.  They 
are  considered  more  wholesome  and  easily  made,  and  more  certain  of 
being  light  and  remaining  so  than  the  "drop  batter"  dumpling  cooked 
over  the  stews  by  steam. 


PASTRY 


Put  3  cups  of  pastry  flour  in  the  chopping  bowl  with  i  teaspoon  of  salt, 
and  i  scant  cup  of  shortening — 2-3  lard  and  1-3  butter.  Have  shortening 
ice  cold,  chop  into  the  flour  until  like  meal.  Bind  together  with  ice  water. 
Do  not  soften  by  mixing  with  the  hands.  Pat  into  shape  with  the  rolling 
pin.  Set  aside  on  ice  to  get  very  cold.  Roll  out  gently  into  size  desired 
and  bake  in  tins  with  uncooked  fillings,  or,  over  inverted  tins  and  fill,  with 
cooked  mixtures. 

COTTAGE  CHEESE  TARTLETS. 

i  pint  cottage  cheese,  l/4  teaspoon  lemon, 

l/2  cup  milk,  1-3     cup  sugar, 

i  tablespoon  butter.  Few  grains  salt, 

y-i  lemon   (juice).  3  eggs. 

To  the  cheese,  passed  through  sieve  to  free  from  lumps,  add  sugar, 
salt,  butter  melted,  lemon  juice  and  extract  and  beat  well  together.  Beat 
yolks  of  eggs,  add  milk  and  beat  into  the  mixture ;  whip  the  whites  of  eggs 
until  stiff  and  fold  into  the  mixture.  Line  small  patty  pans  with  pastry, 
fill  three-fourths  full  and  bake  for  30  minutes  in  a  moderately  hot  oven. 

37 


Gas    Flange 


No.  A  344. 


Manufactured 
Gas. 

Natural  Gas. 

Burners  on 
Top. 

Size  of  Oven 
and  Broiler. 

Height  of 
Range. 

No. 

A    344 

A    345 

4 

16^x16^ 

35  in. 

The  above  cut  illustrates  our  new  plain  four-burner  Cast  Iron  Range. 
The  oven  and  broiler  are  one  of  the  most  popular  sizes,  perfectly  square. 
There  is  no  better  range  made.  Thib  series  of  Ranges  are  made  in  all 
the  different  styles. 


THE 


is  the  only  complete  line 
manufactured  under  one 


000 


P  U  D  D  I  N  G  S 


000 


THE  QUEEN  OF  CREAM  PUDDINGS. 

This  is  a  pudding  of  many  titles,  but  it  is  a  plain,  cream  rice  pudding, 
depending  for  its  excellence  upon  the  baking ;  and  one  should  not  at- 
tempt it  where  they  cannot  have  full  control  of  the  oven.  The  gas 
range  is  most  admirably  adapted  to  making  this  pudding  to  perfection. 
Memories  of  long  ago  cling  to  the  pudding  in  the  stories  told  by  the 
grandmothers  who  baked  it  so  royally.  They  were  not  dwellers  in  flats  in 
cities  where  the  supply  of  milk  vas  limited.  Many  the  maid  found  her 
way  to  a  young  man's  heart-  with  that  plain  Sunday  evening  supper  of 
''mother's  doughnuts"  and  the. rice  pudding  so  deliciously  creamy. 


QUEEN  OF  CREAM  PUDDING. 

As  to  materials  and  proportions,  Much  depends  on  the  quality 
of  the  rice.  Half  a  cup  of  rice,  washed  until  free  from  any  appearance  of 
"milkiness"  in  the  water.  It  is  easier  in  making  the  pudding  if  at  first 
th'e  rice  be  put  in  the  double  boiler,  adding  to  it  a  saltspoon  of  salt, 
scant  half  cup  of  sugar  and  one  quart  of  rich  milk.  Let  it  soak  for  half 
an  hour,  when  it  should  be  placed  over  the  lower  boiler  containing  hot 


39 


water  and  set  over  the  simmering  burner.  The  rice  should  soften  and 
swell  gradually,  and  should  be  stirred  occasionally  to  separate  the  grains, 
after  which  it  may  be  put  into  a  pudding  dish,  one  cup  of  hot  milk  added 
and  put  into  the  oven,  an  even  temperature  being  maintained  for  about 
two  hours.  It  is  the  long,  slow  cooking  that  gives  that  creaminess  to  the 
pudding.  Fold  in  the  thin  crust  that  forms,  three  or  four  times,  allowing 
to  finish  baking  with  a  crea.n  colored  crust.  After  the  oven  has  heated  it 
is  best  to  regulate  the  heat  by  the  first  burner  just  barely  turned  on.  A 
most  delicious  pudding  very  much  like  this  is  made  from  a  breakfast 
cereal.  These  puddings  arc  tc  be  served  hot  or  cold ;  hot,  perhaps  hi 
winter,  and  the  rice  puddinp  cold  in  summer,  is  enjoyed  as  much  as  an 
ice  cream,  and  is  certainly  more  wholesome.  Do  not  try  the  addition  oi 
currants  or  raisins,  as  they  almost  invariably  curdle  the  pudding.  It  is 
creamy  and  delicious  when  plain. 

APPLES  A  LA  CARAMEL. 

Partially  pare  (in  alternate  rounds)  tart,  juicy  apples,  remove  core? 
and  insert  a  caramel  in  the  center.  Sprinkle  sugar  over  the  outside  and 
put  in  a  deep  pan  to  bake.  Baste  wiih  slightly  sweetened  water  to  whicli 
a  tablespoon  of  lemon  juice  has  been  added.  When  apples  are  tender, 
remove  to  the  serving  dish  and  return  pan  to  the  oven  to  allow  the  juice 
to  become  thick  and  brown  as  caramel  syrup.  Pcur  over  the  apples 
Serve  with  or  without  whipped  cream. 

A  BANANA  BETTY. 

Butter  a  baking  dish  and  coat  with  crumbs ;  remove  skins  from  4 
bananas ;  cut  bread  from  a  loaf  thinly,  as  you  would  slice  dried  beef,  "chip 
ping"  it  off,  as  it  were.  Put  these  slices  in  a  moderately  hot  oven  in  i 
dripping  pan,  or  under  the  flame  of  the  broiling  oven,  watching  closeh 
that  they  toast  very  delicately.  Then  put  layer  in  bottom  of  pudding  dish 
over  them  a  layer  of  bananas,  cut  in  lengths  and  quartered ;  dusl 
with  cinnamon  and  sugar;  add  2  or  3  tablespoons  of  water  from  i  cup  oi 
hot  water  to  which  has  been  added  2  tablespoons  of  lemon  juice  and 
2  rounding  tablespoons  of  butter.  Repeat  layer  of  bread  and  of  bananas 
with  sugar  and  cinnamon,  finish  with  layer  of  buttered  crumbs.  Add 
the  entire  cup  of  water  to  layers.  Cover  for  first  ten  minutes  in  a  moder- 
ately hot  oven.  Bake  until  crumbs  brown  lightly,  perhaps  10  to  15  min 
utes  after  cover  has  been  removed.  Serve  hot,  with  or  without  a  sauce. 
(This  is  an  original  recipe  of  Mrs.  Waterman's), 

CARAMEL  CUSTARD. 

i  quart  milk,  ^  cup  sugar, 

5  eggs,  Y>.  teaspoon  salt, 

i  teaspoon  vanilla, 

Make  a  caramel  by  placing  sugar  in  shallow  saucepan  over  the  sim 
meiing  burner,  stirring  constantly  until  melted  and  slightly  brown.  Scale 
the  milk,  add  caramel  gradually.  As  soon  as  sugar  is  melted  in  mill 
add  mixture  gradually  to  eggs  slightly  beaten;  add  salt  and  vanilla,  ther 
strain  into  a  buttered  mold.  Bake  as  a  custard,  set  in  pan  of  hot  water  ir 
oven.  Chill  and  serve  with  caramel  sauce. 

40 


000      S  H  0  R  T     C  ^4  K  R       000 

Shortcake  need  not  be  confined  exclusively  to  the  strawberry  season. 
Other  berries  and  fruits  and  meats  can  be  utilized  for  very  acceptable 
variety  ir.  cakes.  What  is  known  as  "biscuit  dough,"  more  or  less  rich 
was  the  original  shortcake,  and  the  sweet  cakes  with  elaborate  fillings  are 
the  restaurant,  or  modern  departures. 


BANANA  SHORT  CAKE. 

A  RICH  SHORT  CAKE  CRUST. 

Is  made  by  this  recipe:  Sift  together  i}/2  cups  of  pastry  flour,  J4  cup 
cornstarch,  J/2  teaspoon  salt,  i  level  tablespoon  sugar,  4  level  or  2  round- 
ing teaspoons  baking  powder.  Cut  into  this  with  a  knife  or  work  in 
with  finger  tips,  y±  cup  butter;  add  white  of  one  egg  beaten  stiff;  then 
add  gradually,  about  one  cup  of  milk,  making  a  dough  similar  to  pie 
crust,  in  that  it  is  flaky  and  not  too  soft.  Fold  and  knead  lightly.  Divide 
into  two  cakes,  pat  into  rounds  or  squares  and  bake  in  cake  tins  in  mod- 
erately quick  oven  15  to  20  minutes.  Individual  shortcakes  may  bo 
made  from  this  dough,  and  they  are  very  attractive  when  rerved. 

The  preparation  of  berries  and  fruit  is  so  largely  a  matter  of  taste 
that  we  leave  this  to  the  discrimination  of  the  individual,  offering  but  few 
suggestions.  All  fruit  for  shortcakes  should  be  prepared  long  enough  how- 
ever, in  advance,  to  have  been  sweetened  by  allowing  sugar  to  remain  a 
short  time  on  the  cut  fruit  When  cream  that  may  be  whipped  is  ob- 
tainable, it  takes  first  rank  as  being  most  appropriate  and  acceptable  for. 
serving  with  shortcakes  and  admits  of  a  display  of  taste  in  garnishing. 
What  could  be  more  appetizing  and  satisfying  than  a  delicious  strawberry 
shortcake,  surrounded  with  berries,  covered  with  whipped  cream,  through 
which  the  largest  and  choicest  berries  were  peeping,  tempting  one  to 
"come,  eat  and  be  merry?"  41 


Banana  and  Peach  Shortcakes  are  among  the  choice  cakes  to  be 
served  with  whipped  cream  or  sauces  made  for  them  as  for  puddings ; 
such  as  vanilla  sauce,  which  is  made  in  the  double  boiler  from  2  cups 
of  milk.  Allow  to  reach  the  boiling  point,  then  add  yolks  of  4  eggs  beaten 
with  4  level  tablespoons  of  sugar.  Keep  beating  tnis  with  the  dover 
beater,  and  do  not  allow  to  get  too  hot  or  mixture  may  curdle.  When 
cooked,  remove  from  fire,  add  i  teaspoon  of  vanilla  and  pour  into  the 
stiffly  beaten  whites  of  eggs.  Serve  cold.  If  the  custard  sauces  are  not 
liked,  the  meringue  may  be  substituted  for  the  whipped  cream.  Make 
a  meringue  from  the  whites  of  4  or  5  eggs ;  add  6  tablespoons  of  powdered 
sugar,  beating  in  I  tablespoon  at  a  time.  Cut  fruit  may  be  added  (i  cup) 
to  the  meringue.  Pile  the  meringue  roughly  on  cake,  sprinkle  with  pow- 
dered sugar,  place  in  the  oven  with  but  little  heat  turned  on  and  let  remain 
with  door  open  until  the  meringue  is  dry. 

So  many  stories  are  told  of  the  wonderful  gingerbread  and  spice 
cakes  of  long  ago  that  this  is  given  as  an  example  of 

YE  ANCIENT  GINGERBREAD. 

One  pint  sorghum  molasses,  i  cup  (genuine)  sour  buttermilk,  I  cup 
home-made  leaf  lard,  i  level  tablespoon  soda,  ^  tablespoon  ginger,  i  tea- 
spoon allspice,  i  teaspoon  cinnamon,  J4  teaspoon  salt,  2  eggs  and  flour  to 
make  a  soft  dough. 

Mix  lard  and  molasses,  add  beaten  eggs,  then  add  spices,  salt  and  soda 
sifted  with  about  one  cup  of  flour  and  alternate  with  the  milk,  beating  all 
well  together.  Finally  add  flour  enough  to  make  a  soft  dough.  Roll 
rather  thick,  cut  in  fantastic  shapes,  "little  gingerbread  men,"  if  to  please 
the  little  folks,  or  any  desired  shape.  Have  a  moderate  heat  only,  as  bread 
should  not  be  baked  too  quickly. 

COCOA  CRULLERS. 

Beat  two  eggs  until  light,  add  ^4  of  a  cup  of  sugar,  2  tablespoons  of 
melted  butter  and  i  cup  of  milk.  Sift  together  3  cups  of  pastry  flour,  i 
level  tablespoon  of  dry  cocoa,  l/2  teaspoon  of  salt,  2  rounding  teaspoons  of 
baking  powder  and  I  teaspoon  of  cinnamon.  Combine  the  liquid  and  dry 
ingredients.  Add  more  flour  as  needed  to  make  a  dough  as  soft  as  can  be 
handled.  Cut  in  rings  or  any  desired  shape.  Be  careful  not  to 
have  many  trimmings.  By  adding  flour  gradually  to  make  dough  as  you 
roll  out  you  may  work  trimming  back  into  softer  dough  to  advantage. 
Cut  out  all  crullers  before  beginning  to  fry,  and  lay  on  clean  cloth  and 
cover,  and  fry  in  order  of  cutting.  If  good  baking  powder  be  used,  the 
crullers  improve  by  standing  during  frying  process.  Fry  in  deep,  hot 
fat,  a  few  at  a  time  and  turn  often.  Roll  in  powdered  sugar  after  crullers 
have  cooled. 

A  CHAPTER   ON  CAKE   MAKING 

A  noted  teacher  of  cookery  has  said  that  we  "should  not  attempt  to 
make  cake  unless  we  have  control  of  the  fire."  This  statement  was  made 
before  the  advent  of  the  gas  range,  when  fuels  difficult  to  manage 

42 


were  in  general  use.  We  can  "control  the  fire"  of  the  gas  range,  and  cake 
making  is  such  a  desirable  accomplishment  among  young  housekeepers  that 
we  venture  a  chapter  on  the  subject,  hoping  it  may  prove  helpful. 

Regarding  cake  as  a  luxury,  select  the  best  of  materials.  Have  ma- 
terials in  readiness  before  you  begin.  The  earthen  bowl  with  flaring  sides, 
measuring  cups,  spatula,  pastry  brush,  wooden  spoon,  dover  and  surprise 
beaters  are  essential  adjuncts  in  cake  making  and  greatly  facilitate  the  labor 
involved.  Order  in  mixing  is  regarded  as  important  to  success,  and  in 
many  recipes  is  emphasized  by  explicit  directions,  "mix  the  materials  in 
the  order  given."  There  are,  however,  a  few  exceptions  to  the  general 
rule  by  which  a  good  cake  can  be  made  quickly. 

The  finest  of  granulated  sugar  or  powdered  sugar  should  be  used,  if 
"fine  grain '  be  desired  in  a  cake.  Brown  sugar  and  molasses  are  occa- 
sionally indicated,  but  cake  with  these  burns  more  quickly  than  others  and 
greater  care  should  be  exercised  in  baking  them.  Eggs  are  separated ; 
yolks  beaten  until  thick  and  lemon  colored ;  whites  "beaten  until 
stiff."  Sometimes  yolks  are  added  one  at  a  time  and  creamed  butter  and 
sugar  beaten  in  thoroughly.  The  dover  egg  beater  is  recommended 
as  best  for  beating  yolks  alone,  or  whole  eggs,  and  the  "surprise," 
or  wire  beater,  for  the  whites  of  eggs.  Always  sift  the  flour  before  meas- 
uring. Flours  vary  somewhat  in  thickening  qualities.  It  is  a  good  plan 
to  add  soda,  cream  of  tartar  or  baking  powder  to  the  flour  in  the  first  cup 
of  measurement,  and  add  remainder  of  flour  carefully.  Ample  measure 
of  flour  may  make  a  batter  stiff  enough  to  insure  against  falling  of  the 
cake,  but  just  enough  to  prevent  falling  makes  the  most  delicate  c?.ke.  It 
is  believed  that  pastry  flour  makes  the  more  tender  cakes.  Fill  the  cup 
with  flour  from  the  spoon  lightly.  The  leavening  agents  should  be  added 
to  the  flour,  unless,  for  good  reasons,  directions  are  given  to  combine  in 
other  ways.  Spices  and  cocoa  are  added  to  and  sifted  with  the  flour. 
Chopped  fruits  are  mixed  with  a  small  portion  of  the  measured  flour  and 
put  in  at  the  last  beating. 

The  popular  pans  now  in  use  seem  to  be  the  oblong  and  square  rather 
than  the  round,  as  the  slices  are  considered  "better  form." 

If  pans  are  to  be  greased,  the  fats  without  salt,  as  oil  or  lard,  are  better 
than  butter.  Pans  requiring  no  greasing  are  in  favor  with  many  cake 
makers.  Should  pans  be  greased  for  loaf  cake,  line  them  first  with  paper 
and  allow  the  paper  to  extend  above  the  edges,  to  facilitate  removal  of 
cake.  (Many  grease  layer  tins  and  dust  lightly  with  flour).  Remove 
cake  from  pans  soon  after  it  is  baked.  The  order  of  mixing  as  generally 
adopted  by  those  most  successful  in  the  art  is  to  warm  the  bowl  or  sugar. 
Do  not  melt  the  butter  under  any  circumstances,  if  it  is  to  be  creamed. 
Cream  the  butter  thoroughly,  adding  the  sugar  gradually  until  perfectly 
creamed  together,  then  add  yolks  of  eggs  or  whole  eggs  well  beaten,  as 
specified  in  the  recipe.  Add  milk  and  flour  alternately,  the 
flour  being  added  first.  Beat  thoroughly  if  you  desire  a  fine  grained 
cake,  although  cakes  may  be  light  and  delicate  with  small  amount  of  beat- 
ing. When  beaten  whites  are  used,  they  should  be  folded  in  carefully. 
Observe  one  point :  Never  stir  cake  after  the  final  beating  or  addition  of 
stiffly  beaten  whites  of  eggs.  In  filling  pans  have  the  mixture  come"  well 
to  corners  and  sides  of  pans,  leaving  a  slight  depression  in  the  center  so 
that  the  cake  when  perfectly  baked  will  be  level  across  the  top. 

43 


THE     BAKING     OF    CAKE 


In  our  observation  of  professional  cake  makers,  the  heat  has  been  reg- 
ulated somewhat  according  to  nature  of  materials  used  and  size  of  cakes 
to  be  baked.  Thin  layer  and  small  cakes  require  a  hotter  oven  than  loaf 
cakes.  Cakes  containing  butter  and  milk  should  have  a  moderate  heat  to 
begin  with,  which  should  be  increased  gradually  as  the  batter  rises  to  the 
top  of  pan.  Sponge  cakes,  all  without  butter,  as  the  angel  food,  sun- 
shine and  various  sponge  cakes,  should  have  a  slow  oven  at  first,  allowing 
batter  to  rise  to  full  capacity  before  it  begins  to  brown ;  then  increase  heat 
to  finish  baking.  In  regulating  the  burners  of  the  gas  range,  both  oven 
burners  or  only  the  front  burner,  may  be  lighted  and  allowed  to  burn  three 
to  six  minutes,  or  until  desired  temperature  is  reached,  when  the  heat 
should  be  maintained  during  the  rising  period  of  the  cake.  If  both 
burners  have  been  lighted,  turn  off  the  back  burner  and  regulate  the  tem- 
perature by  the  front  burner ;  as  it  seems  easier  to  control  heat  with  the 
one  than  two,  in  baking  cake. 

Divide  the  time  of  baking  into  quarters.  During  the  first  quarter  the 
mixture  should  begin  rising;  in  the  second,  continue  rising  and  begin  to 
brown ;  the  third  quarter,  continue  browning,  fourth  quarter  finish  baking 
and  shrink  from  the  pan. 

The  test  for  the  cake  being  done  has  been  with  the  straw  or  knitting 
needle,  although  that  of  pressing  the  cake  lightly  with  the  finger  seems 
equally  as  reliable.  If  cake  has  baked  away  from  the  sides  of  the  pan,  and, 
on  pressure  springs  back,  it  is  safe  to  remove  .it  from  the  oven.  Cakes 
usually  bake  best  when  slides  are  placed  in  the  middle  of  the  oven. 

An  accident  may  occur  and  oven  become  too  hot.  Put  pan  of  water 
in  the  oven  or  turn  off  the  burner  for  a  moment  or  two  and  relight. 
Should  a  housekeeper  find  that  an  asbestos  mat  underneath  the  cake  and 
a  paper  over  it  insure  her  better  success,  by  all  means  adopt  them.  In 
cake  making,  "nothing  succeeds  like  success." 

Do  not  move  cakes  until  they  have  risen  fully  and  begun  browning. 
An  oven  too  hot  causes  crust  to  form  and  prevents  batter  rising  perfectly. 
The  opposite  condition,  of  not  hot  enough,  is  almost  as  disastrous  to  layer 
cakes,  although  not  quite  so  fatal  to  a  loaf  cake.  The  heat  is  so  easily 
controlled  with  a  gas  oven  that  we  shall  give  but  a  few  recipes,  suggesting 
that  our  best  authorities  among  our  leading  cooking  teachers  be  referred  to 
for  larger  variety  and  more  elaboration  in  detail.  One  of  those  simple 
cakes  so  easily  made  is  used  in  an  eastern  cooking  school  and  known  as  a 
plain,  simple 

QUICK  CAKE. 

One-third  cup  soft  butter,  i  1-3  cups  brown  sugar,  2  eggs,  l/2  cup  milk, 
\Y$  cups  flour,  3  teaspoons  baking  powder,  V2  teaspoon  cinnamon,  l/2  tea- 
spoon grated  nutmeg,  Y*  lb.  dates,  stoned  and  finely  chopped. 

Put  all  ingredients  in  a  bowl  together  and  beat  thoroughly  for  three  or 
four  minutes.  Bake  in  lined  loaf  pan  thirty-five  to  forty  minutes.  Do 
not  attempt  to  add  the  ingredients  separately,  if  you  wish  a  satisfactory 
cake.  Occasionally  the  housekeeper  has  a  few  raisins,  or  nuts,  or  figs 

44 


"left-over"  from  other  preparations.  These  she  may  combine  and  use  in- 
stead of  the  dates,  but  do  not  change  the  proportion.  That  should  be  half 
a  pound.  If  figs  should  be  used,  put  them  through  the  chopper.  This 
mixture  may  be  baked  in  gem  pans  and  served  hot,  as  a  plum  or  fruit  pud- 
ding, with  hard  or  other  sauce,  to  taste. 

FIG  LAYER  CAKE. 

Cream  i  cup  of  sugar  with  2-3  cup  of  butter  until  very  light.  Separate 
3  eggs  and  add  the  yolks,  one  at  a  time,  beating  in  each  one  thoroughly. 
Then  add  }/>  cup  of  milk,  i  teaspoon  of  vanilla,  2  cups  of  pastry  ilour  sifted 
with  2  teaspoons  of  baking  powder.  Beat  the  batter  until  light  and  smooth. 
Bake  in  layer  cake  tins  in  a  moderately  quick  oven  20  to  30  minutes.  Use 
a  fig  paste  filling  between  the  layers. 

FIG  FILLING. 

One  pound  of  figs  put  through  the  chopper.  Put  in  granite  sauce 
pan  with  i  cup  of  boiling  water,  }/£  cup  of  sugar  and  juice  oi  l/>  &  lemon. 
Place  on  asbestos  mat  over  the  simmering  burner  and  cook  slowly  until  it 
becomes  a  smooth  paste.  Set  aside  to  cool  before  using. 

GOLD  CAKE. 

One-half  cup  butter,  i  cup  sugar,  i  whole  egg,  4  egg  yolks,  1-3  tea- 
spoon lemon,  1-3  teaspoon  vanilla,  1-3  teaspoon  almond,  l/2  cup  milk,  i^ 
cups  flour,  2  teaspoons  baking  powder. 

Cream  the  butter  and  add  sugar  gradually.  Beat  whole  eggs  and  yolks 
until  light.  Add  extracts  one  at  a  time  as  measured  and  beat  in  well. 
Alternate  milk  and  flour,  sift  with  baking  powder,  and  beat  quickly.  Bake 
in  oblong  loaf  pan  in  moderate  oven  25  to  35  minutes. 

RIBBON  CAKE. 

One  cup  butter,  2  cups  sugar,  4  eggs,  I  cup  milk,  3^/2  cups  pastry  flour, 
3  teaspoons  baking  powder. 

Cream  the  butter,  adding  sugar  gradually.  Beat  yolks  of  eggs  until 
very  light  and  add  to  mixture.  Add  flour  and  milk  alternately  and  fold 
in  stiffly  beaten  whites.  Divide  the  batter  into  three  parts.  Bake  in  layer 
pans,  two  parts  as  plain  cake.  To  the  third  part  part  add  l/2  cup  seeded 
chopped  raisins,  i  cup  currants,  J4  cup  chopped  citron,  2  teaspoons  molasses, 
2  teaspoons  brandy  or  coffee,  I  teaspoon  mixed  mace  and  cinnamon.  Flour 
fruit  and  add  ingredients  lightly.  Bake,  put  fruit  layer  between  the  plain 
ones  and  white  or  pink  icing  or  apple  jelly  between  the  layers.  Press 
lightly  together,  trim  edges  even  and  frost  with  white  icing. 

A  PLATE  OF  COOKIES. 

One  cup  of  coffee  C  sugar,  l/2  cup  butter,  l/2  cup  sour,  creamy  milk,  l/2 
cup  chopped  raisins,  i  egg,  l/2  teaspoon  salt,  i  teaspoon  soda  in  i  cup  flour. 

Free  sugar  from  lumps  and  make  light  by  rolling.  Put  butter,  sugar 
and  egg  in  the  bowl  together  and  beat  until  creamy.  Sift  salt  and  soda 
with  the  flour;  add  the  raisins,  floured,  tossing  about  to  separate  the  pic-res, 
milk  and  flour  alternately,  and  beat  the  mixture  well.  Then  add  whole 
wheat  flour  of  best  quality,  just  enough  to  make  a  dough  that  will  roll  out 
in  sheets  easily.  Cut  in  any  desired  shape  and  bake  in  a  moderately  quick 
oven. 

45 


VERT       CHOICE       SWEETS 

REQUIRING       THAT      ABSOLUTE       CONTROL      OF      HEAT 
POSSIBLE       TO      ATTAIN      WITH      THE      GAS      RANGE 

GINGER    PEARS. 

Select  firm,  ripe  Bartlett  pears.  Peel,  divide  in  halves,  core  and 
remove  the  stem  and  flower  ends.  Drop  pared  fruit  into  cold  water 
and  add  i  tablespoon  of  vinegar  to  each  quart  of  water.  This  will  pre- 
vent fruit  turning  dark. 

Make  a  thick  syrup,  allowing  i  pint  of  water  to  every  2  pounds  of 
sugar,  y2  ounce  of  dried  ginger -root,  and  juice  of  half  a  lemon.  Put 
sugar  and  water  with  ginger  root  over  fire  to  cook.  When  it  has  reached 
the  boiling  point,  put  over  the  simmering  burner  and  let  continue  to 
boil  slowly.  Trim  off  the  rind  of  a  lemon  and  cook  separately.  When  soft 
add  to  the  syrup.  Cook  the  pears  a  few  at  a  time  in  the  syrup  until 
tender.  When  all  have  been  cooked  boil  the  syrup  down  quite  thick  and 
pour  over  the  pears. 

NUT    MERINGUES. 

Whites  4  eggs,  1^4  cups  confectioner's  or 

l/2  teaspoon  vanilla,  I  cup  granulated  sugar, 

i  cup  chopped  nuts. 

Beat  the  whites  until  stiff,  adding  2-3  of  the  sugar  gradually,  con- 
tinuing to  beat  mixture  until  it  will  hold  its  shape,  fold  in  remaining  sugar, 
add  vanilla  and  nuts.  Drop  by  spoonfuls  on  paper  placed  over 
damp  board.  Put  in  the  oven  with  door  ajar  for  half  an  hour.  Main- 
tain a  steady,  moderate  heat  that  will  dry  the  merringues.  When  dry, 
close  the  door  and  brown  slightly. 

CRYSTALIZED    FRUITS. 

These  rare  sweets  may  be  made  at  home.  Use  plums,  apricots,  peaches, 
cherries  and  pineapple,  cut  across  the  grain.  Remove  pits  from  fruit 
carefully,  cutting  larger  fruits  in  quarters.  Make  the  heavy  syrup, 
cook  fruit  slowly ;  when  done  remove  from  syrup,  place  on  a  strainer 
and  let  stand  until  cold.  Sprinkle  liberally  with  sugar  and  stand  strain- 
er on  a  plate  in  the  oven  for  two  hours.  Turn  the  fruit  at  expiration  of 
two  hours,  sprinkle  a?ain  and  continue  the  process  until  the  pieces  have 
ceased  to  drip  and  the  outside  is  dry  and  crystalized.  Let  get  perfect- 
ly cold  before  packing  in  boxes  between  layers  of  waxed  papers.  Keep 
in  a  dry  place  and  they  will  retain  perfect  condition  indefinitely  and  form 
a  charming  adjunct  to  the  housekeeper's  store  of  choice  "extras." 

TOASTED    MARSHMALLOWS. 

There  may  not  be  quite  so  much  enjoyment  in  toasting  marshmallows 
with  a  gas  range  as  on  the  end  of  a  stick  over  the  gas  jet  or  "open  fire" 
but  we,  assure  you  that  the  marshmallows  are  as  good,  perhaps,  better, 
put  in  a  broiler  and  toasted  under  the  oven  burners  of  the  range,  and — 
such  a  lot  of  them  may  be  toasted  at  once. 

Just  try  the  experiment  some  evening  and  your  friends  will  con- 
gratulate you  upon  your  success. 

46 


The  following  recipes  were  furnished  by  a  little  friend  of  fourteen 
years  who  has  proven  their  value  by  her  own  experience. 

MAPLE    CARAMELS. 

One  pound  sugar,  }/>  pound  maple  sugar,  l/2  pint  rich  cream.  Heat 
slowly  and  when  it  begins  to  boil,  add  2  tablespoonfuls  butter  and  J4 
teaspoonful  cream  of  tartar,  cook  slowly  until  it  snaps  in  cold  water.  Pour 
on  buttered  tins  and  mark  in  squares  while  warm. 

ICE    CREAM    TAFFY. 

Two  cups  sugar,  i  tablespoonful  of  butter,  enough  water  to  dissolve  the 
sugar.  Boil  8  minutes.  Add  y?.  teaspoonful  of  cream  of  tartar  and  boil 
7  minutes  longer.  Take  from  the  fire  and  add  i  teaspoonful  of  vanilla 
extract  and  pull  until  white. 

CHOCOLATE    CARAMELS. 

Take  of  grated  chocolate,  milk,  sugar,  molasses,  i  cupful  of  each, 
piece  of  butter  size  of  an  egg ;  boil  until  it  drops  hard ;  pour  on  buttered 
dish  and  before  it  cools  mark  off  in  square  blocks.  . 

BUTTER  SCOTCH. 

Five  tablespoonfuls  molasses,  4  tablespoonfuls  sugar,  4  tablespoonfuls 
water,  2  tablespoonfuls  butter ;  let  boil  until  when  dropping  a  little  in 
cold  water,  it  will  be  brittle.  Put  in  a  pinch  of  soda  before  taking  off 
the  stove,  pour  on  buttered  tins  and  when  cool  enough,  mark  in  squares. 

COCOANUT    CARAMELS. 

Two  cupsful  sugar,  with  enough  water  to  boil  it.  When  ready  to 
take  off  the  stove,  put  in  i  cupful  of  cocoanut,  with  a  piece  of  butter. 
Flavor  with  vanilla. 

CHOCOLATE    FUDGE. 

Two  cups  sugar,  2-3  cup  of  milk  and  butter  size  of  a  walnut.  Put 
on  the  stove  and  when  it  comes  to  a  boil  add  i  square  of  Baker's  choco- 
late, grated.  When  done  remove  from  fire  and  add  i  teaspoonful  of 
vanilla  and  stir  with  a  spoon  until  it  thickens.  Then  pour  on  buttered 
tins  and  when  cool  enough,  mark  in  squares. 

47 


RELIABLE 
QAS  <#  <£ 
RANGE  oe 


Nos.  B  314  and  B  334. 


Manu- 
factured 
Gas. 

Burners 
on  Top. 

Size  of  Oven 
and 
Low  Broiler. 

Height 
of 
Range. 

No. 

B  314 

4 

I8#xl8tf 

36  in. 

No. 

B  334 

4 

16^xl6>£     36  in. 

Above  we  give  illustration  of  four-burner  Stamped  Steel  Range,  with  Low  Broiler. 
Made  in  two  sizes  of  ovens. 


We  acknowledge  no  Range  the  equal  of  the  RELIABLE 
They   are   a   distinct   class. 


RELIABLE 


Nos.  B  114  and  B  134. 


Manu- 
factured 
Gas. 

Burners 
on  Top. 

Size  of 
Oven. 

Height 
of 
Range. 

No. 
No. 

B   114 
B   134 

4 
4 

18^x18^ 
16^x16^ 

29^in 

29l/2  in 

The  above  style  of  Range  less  Low  Broiler,  has  become  very  popular  in  the  past 
season,  and  will  prove  entirely  satisfactory  to  anyone  not  desiring  broiler  attachment. 


"As  good  as  a  Reliable"    is  the  highest  degree  of  praise. 
Reliables  are  all   that  is  good. 


